Avocado And Tomato Soup
Equipment
- Blender or immersion blender
- Medium saucepan
- Knife and cutting board
- Mixing bowl
- Wooden spoon
Ingredients
- 2 ripe avocados peeled and pitted
- 4 medium ripe tomatoes chopped
- 2 cloves garlic minced
- 1 small onion chopped
- 2 tbsp olive oil
- 2 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: a pinch of chili flakes for heat
Instructions
Sauté The Aromatics
- I heat olive oil in a medium saucepan over medium heat. Then I add the chopped onion and garlic, stirring until they turn translucent and fragrant.
Add The Tomatoes
- Next, I toss in the chopped tomatoes and cook them down for about 5 minutes, until they start to break apart and release their juices.
Season And Simmer
- I stir in the cumin, smoked paprika, salt, and pepper. Then I pour in the vegetable broth and let it all simmer for another 5 minutes.
Blend In The Avocado
- Once the mixture cools slightly, I transfer it to a blender (or use my immersion blender right in the pot). I add the avocados and lime juice, then blend until smooth and creamy.
Warm Or Chill
- I reheat the soup gently if I’m serving it warm. For a chilled version, I refrigerate it for at least 1 hour.
Garnish And Serve
- I ladle the soup into bowls and garnish with chopped cilantro and an extra drizzle of olive oil or a sprinkle of chili flakes if I want some kick.
Notes
This soup is a lifesaver when I’m short on time but still want something nourishing and flavorful. It’s naturally gluten-free and vegan, which makes it a crowd-pleaser during gatherings.