Tomato Soup With Avocado Recipes

PRESSURE COOKER BLACK BEAN SOUP

Steps:

• In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
• Add the water, beans, chorizo, garlic and bay leaves.
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
• Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
• Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
• Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

COLD AVOCADO AND TOMATO SOUP

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.

SPICY TOMATO SOUP WITH AVOCADO RELISH

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. 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 heat to low, and simmer 30 minutes.
• Meanwhile, make the avocado relish:.
• Combine the avocado, red onion, cucumber, cilantro(or parsley), serrano chile(if using), lime juice, and a generous sprinkling of salt in a bowl. Taste for seasonings, and add more salt or lime if you like.
• After the soup has simmered, remove bay leaves and stir in the chipotle peppers and vinegar. Working in batches, puree the soup in a blender or food processor and return it to the pot.
• Season the puree with more salt and freshly ground black pepper to taste, and serve each portion garnished with a few tablespoons of the avocado relish. Enjoy!

TOMATO SOUP WITH AVOCADO

Steps:

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