Instructions: * 1 Red and 1 yellow tomato are a good combination

** reserve the other half onion and serrano for making the tomato relish

Combine cucumber, tomatillos, onion, scallions, garlic, avocados, chili, cilantro and parsley in a food processor fitted with the metal blade until smooth. Pour the puree over the bread pieces in a large bowl, and let sit for 30 minutes.

Whisk together the egg and oil to emulsify, creating a mixture similar to mayonnaise. Stir into the soup and mix well.

Puree in blender and strain through a very fine sieve. Add vinegar and season with salt, pepper and cayenne. Add cold water, mix thoroughly and adjust seasonings.

Refrigerate until well chilled. Divide the soup among six chilled soup bowls, and garnish with a heaping tablespoon of tomato relish, and with a cilantro sprig.

For the tomato relish: Combine all of the relish ingredients in a mixing bowl.

Refrigerate until ready to serve.

Doug Organ is chef-owner of San Diegos upscale Laurel Restaurant and also, The WineSellar & Brasserie.

Note: Chef Organ does different things with this soup. He sometimes makes a sauce of the soup, serves it with grilled seafood, and offers it on some frisse, the curly, barely bitter-tasting French endive. For a wedding party soup, he topped the soup with lobster. In general, at the Laurel, when he serves it as a soup, he generally tops it with the tomato relish above.

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