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Today I am sharing a recipe from one of my very favorite celebrity chefs, Fabio Viviani of Top Chef fame along with a fun new website from Bertolli® Olive Oil, and a news of a very exciting sweepstakes. Fabio has two restaurants, Cafe Firenze and Fiernze Osteria and is the spokesperson for Bertolli® Olive Oil, the number one olive oil brand worldwide, today.
Join Virtual Potluck for the launch of Bertolli’s Where Flavor Comes From, to learn the wonders of olive oil, while celebrating the flavors of summer. Visit the new WhereFlavorComesFrom.com, loaded with insight and inspiration on cooking and grilling with olive oil. You can download exclusive summer grilling recipes from Chef Fabio Viviani. There are so many that I can’t wait to try!
Be sure to check out the free Let’s Cook! app for iPad, iPhone, and iPod touch, which features more than five hours of exclusive cooking videos from Chef Fabio Viviani.
Now for the really exciting part, the Bertolli® Olive Oil Let’s Cook! Summer Sweepstakes. At stake is a Grand Prize trip for four to Los Angeles for a one-on-one cooking lesson with Chef Fabio Viviani, or $5,000 for a kitchen makeover. Other prizes include Bertolli Olive Oils, the Café Firenze Cookbook signed by Chef Fabio Viviani, and Bialetti cookware.
I mentioned a recipe and it is a cold soup that screams summer. I have to admit, this was my first time to prepare or eat a cold soup. I have just always thought soup was supposed to be hot. Not very foodie of me I realize; however, I couldn’t resist trying it. The flavors were so refreshing and I found the soup to be quite satisfying especially in the summer heat.
This soup really couldn’t be easier and that’s another big plus for my crazy-busy summer. I would not hesitate to serve this at a barbecue or family get together. It is bursting with summer flavor and I know you and your guests will love it.
HEIRLOOM TOMATO SOUP WITH SHRIMP & AVOCADO
by Chef Fabio Viviani
Prep Time: 30 minutes
Cook Time: 5 minutes
- 5 medium heirloom tomatoes, seeded and chopped, divided
- 3 avocados, chopped
- 1/3 cup chopped red onion
- 3 Tbsp. chopped fresh basil leaves
- 1 tsp. fresh thyme leaves
- 1 Tbsp. Bertolli® Extra Light Tasting Olive Oil
- 2 Tbsp. lemon juice, divided
- 1 ½ cups vegetable broth
- 3/4 cup tomato juice
- 1 lb. uncooked large shrimp, peeled and deveined with tails on
- 1 Tbsp. Bertolli® Classico Olive Oil
- 1/2 tsp. crushed red pepper flakes
- Dash of sweet paprika
Combine half the tomatoes, avocado, red onion, basil, thyme, Bertolli Extra Light Tasting Olive Oil and 1 tablespoon lemon juice in large bowl; set aside.
Process remaining tomatoes, vegetable broth and tomato juice in food processor or blender until smooth. Pour into avocado mixture. Season, if desired, with salt and black pepper. Chill, if desired.
Combine shrimp, Bertolli Classico Olive Oil, red pepper flakes, remaining lemon juice and paprika. Thread shrimp on skewers*. Grill, turning once, 5 minutes or until shrimp turn pink. Remove shrimp from skewers.
Ladle soup into serving bowls and top with shrimp. Garnish, if desired, with additional fresh basil leaves.
*If using wooden skewers, soak in water at least 30 minutes prior to use.
Disclosure: This is a sponsored post for Bertolli® Olive Oil for the Where Flavor Comes From Summer promotion. I was provided a pair of grilling tongs and brush,and olive oil along with monetary compensation for this post. All opinions are 100% my own.