Tomatosoupwithavocado Recipes

TOMATO SOUP WITH AVOCADO

Tomato Soup with Avocado image

Make and share this Tomato Soup with Avocado recipe from Food.com.

Provided by Mexi-Rosie

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 can tomato soup
1 can water
1 can beef broth
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder

Steps:

Mix all ingredients and heat to boiling.
Reduce heat and simmer for 10 minutes.
Float 2 slices avocado atop each serving.

Nutrition Facts : Calories 74.3, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.7, Sodium 1129.1, Carbohydrate 13.6, Fiber 1.2, Sugar 8.2, Protein 3.6

SPICY TOMATO SOUP WITH AVOCADO RELISH

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

Ingredients

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.

COLD AVOCADO AND TOMATO SOUP

Cold Avocado and Tomato Soup image

Categories Soup/Stew Food Processor Dairy Fruit Pepper Tomato Vegetable Appetizer Freeze/Chill No-Cook Vegetarian Dinner Avocado Cucumber Bell Pepper Summer Chill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 5 cups

Number Of Ingredients 11

Ingredients

2 ripe avocados, halved, peeled
3/4 cup buttermilk
1 10-ounce cucumber, peeled, halved, seeded, cut into pieces
2 large green onions (including green tops), chopped
1/4 cup (or more) canned chicken broth
1 pound ripe tomatoes, halved, seeded, quartered
1 cup packed roasted red bell peppers (from jar)
1 tablespoon sugar
1 tablespoon fresh tarragon leaves
Sour cream
Fresh tarragon sprigs

Steps:

Place first 4 ingredients in processor. Blend until smooth. Add 1/4 cup broth. Season to taste with salt and pepper. Blend to mix. Transfer soup to bowl. Cover and refrigerate.
Place tomatoes, bell peppers and sugar in clean processor. Blend until smooth. Add tarragon leaves. Season with salt and pepper. Blend 30 seconds. Transfer to bowl. Cover and chill. (Both soups can be made 4 hours ahead.)
If avocado soup is very thick, thin slightly with more broth. Ladle both soups simultaneously into each soup bowl. Garnish each with dollop of sour cream and tarragon sprig.

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