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Avocado Soup with Spicy Salsa

Serves 4

vine-ripened red tomato
medium onion (preferably red), finely chopped
tablespoons coarsely chopped fresh cilantro
Salt to taste
fresh serrano or jalapeno chiles, seeded and chopped
Juice of 2 lemons
teaspoon cayenne pepper
ripe Haas avocados, peeled, pitted and cut into chunks
tablespoons vegetable oil
medium onions, coarsely chopped
cloves garlic, chopped
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.


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