Spicytomatosoupwithavocadorelish Recipes

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SPICY TOMATO SOUP WITH AVOCADO RELISH



Spicy Tomato Soup with Avocado Relish image

Pat: This is our kind of tomato soup-it has plenty of attitude! A double dose of heat (crushed red-pepper flakes and chipotle-pepper purée) gives it a smoky undertone; a garnish of avocado relish balances the flavors and provides an appealing texture. This soup is delicious with hot cornbread or grilled ham-and-cheese sandwiches.

Yield serves 8

Number Of Ingredients 21

2 tablespoons olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled, finely chopped
3 garlic cloves, minced
2 teaspoons fresh thyme leaves, finely chopped
1/2 teaspoon dried crushed red-pepper flakes
Kosher salt
Two 28-ounce cans peeled plum tomatoes with juice
6 cups chicken broth
2 bay leaves
2 tablespoons chopped chipotle peppers in adobo sauce
1 to 2 teaspoons sherry-wine vinegar
Freshly ground black pepper
1 large avocado, peeled, pitted, and diced
1/2 small red onion, finely chopped
1/2 seedless cucumber, peeled and chopped
1/3 cup chopped fresh cilantro leaves
1 serrano chile, seeded and finely chopped
2 tablespoons fresh lime juice
Kosher salt

Steps:

  • Heat the olive oil in a large, heavy pot over medium heat. Add the onion, celery, carrots, garlic, thyme, red-pepper flakes, and a pinch of salt, and cook, stirring, until the ingredients are fragrant and tender, about 5 minutes. Add the tomatoes, broth, and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes.
  • Meanwhile, make the avocado relish. Combine the avocado, red onion, cucumber, cilantro, serrano chile, lime juice, and a generous sprinkling of salt in a medium bowl. Taste for seasonings, and add more salt or lime as desired.
  • After the soup has simmered, discard the bay leaves and stir in the chipotle peppers and vinegar. Working in batches, purée the soup in a blender or a food processor and return it to the pot. Season the purée with additional salt and freshly ground black pepper to taste, and serve each portion garnished with a few tablespoons of the avocado relish.

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