Ingredients with Measurements:
- 2 ripe avocados, peeled and pitted
- 2 large tomatoes, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lime wedges for serving
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the chopped tomatoes and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
4. Remove from heat and let cool for a few minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Add the avocados and heavy cream to the blender and puree until smooth.
7. Return the soup to the pot and heat over medium heat until warmed through.
8. Season with salt and pepper to taste.
9. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 22g
Carbohydrates: 12g
Protein: 3g
Fiber: 7g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or almond milk for a vegan option.
Variations:
- Add a jalapeño pepper for a spicy kick.
- Top with crumbled feta cheese or diced avocado for added texture.
- Garnish with chopped cilantro or parsley for a fresh flavor.
Tips and tricks:
- Make sure the soup is cooled before blending to prevent any accidents.
- Use ripe avocados for a creamy texture.
- Adjust the seasoning to your taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove over medium heat until warmed through.
Presentation ideas:
Serve in a bowl with a lime wedge on the side.
Garnishes:
Lime wedges, crumbled feta cheese, diced avocado, chopped cilantro or parsley.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Grilled cheese sandwich or a Caesar salad.
Troubleshooting advice:
If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Make sure to properly store the soup in the refrigerator and reheat to the proper temperature before serving.
Food history:
Avocado and tomato soup is a modern twist on traditional tomato soup, adding a creamy and nutritious element to the classic dish.
Flavor profiles:
Creamy, tangy, and fresh.
Serving suggestions:
Serve as a starter or a light lunch.
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Region: Mexican