Avocado Soup with Spicy Salsa
Serves 4
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vine-ripened red tomato |
| 1/2
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medium onion (preferably red), finely chopped |
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tablespoons coarsely chopped fresh cilantro |
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Salt to taste |
1 |
fresh serrano or jalapeno chiles, seeded and chopped |
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Juice of 2 lemons |
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4 |
ripe Haas avocados, peeled, pitted and cut into chunks |
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tablespoons vegetable oil
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medium onions, coarsely chopped |
3 |
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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