Recipes

Avocado Soup with Spicy Salsa

1. 1 vine-ripened red tomato
2. 1/2 medium onion (preferably red), finely chopped
3. 2 tablespoons coarsely chopped fresh cilantro
4. Salt to taste
5. 1 fresh serrano or jalapeno chiles, seeded and chopped
6. Juice of 2 lemons
7. 1 teaspoon cayenne pepper
8. 4 ripe Haas avocados, peeled, pitted and cut into chunks
9. 2 tablespoons vegetable oil
10. 1 medium onions, coarsely chopped
11. 3 cloves garlic, chopped
12. 1 quart vegetable stock, plus more, if needed

Quarter and seed the tomato. Dice the tomato and transfer to a bowl. Stir in the onion, cilantro, serrano, salt, and half the lime juice. Keep it refrigerated and covered.
In a large non-reactive mixing bowl, toss the avocados with remaining lime juice, until evenly coated.
Heat the oil in a large saucepan over medium high heat and add onions, garlic and sauté, stirring continuously until onions are translucent, about 5 minutes.
Add salt, avocados and stock. Bring to a boil then reduce heat and simmer for 8 to 10 minutes.
Remove from heat and puree in a blender. Add more stock if too thick. Refrigerate and serve chilled topped with tomato salsa.