Creamy Tomato & Avocado Soup

Here is the recipe for Creamy Tomato & Avocado Soup.

INGREDIENTS

1. 6 medium plum tomatoes, roughly chopped


2. 4 large spring onions, chopped


3. 2 garlic cloves, minced


4. 250ml water


5. 1 medium red pepper, seeds removed and roughly chopped


6. 2 stalks of celery, finely diced


7. 6 sun-dried tomatoes packed in oil (12 halves), chopped


8. 1 cucumber, peeled


9. Large handful of fresh basil leaves


10. 1 teaspoon dried oregano


11. 2 teaspoons soft brown sugar


12. 1 large avocado, stone removed, roughly chopped


13. Juice of 1 large lemon


14. 2 teaspoons Himalayan pink salt


15. 1 teaspoon freshly ground black pepper

To garnish

1. Finely diced red pepper


2. Torn basil leaves

METHODS

1. Put the tomatoes, spring onions, garlic and water into the large jug of a high speed blender, turn on and blend until smooth. Add the red pepper, celery, half the sun-dried tomatoes and a tablespoon of the oil they came packed in and blend again. Finely chop the remaining sun-dried tomatoes and leave to one side.


2. Add the remaining ingredients to the soup and blend until smooth and creamy. Stir in the chopped sun-dried tomatoes and give the soup a taste, adjust the seasoning if necessary.


3. Pour into soup bowls and garnish with some finely diced red pepper, torn basil leaves and plenty of freshly ground black pepper


4. If you prefer hot soup, simply pour the finished soup into a saucepan, bring to the boil and simmer for a few minutes, the longer you simmer the more of the raw fresh flavour you will lose, however it will still taste delicious when cooked through.

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