Avocado Soup with Spicy Salsa

Avocado Soup with Spicy Salsa

Serves 4

 

1	vine-ripened red tomato
1/2	medium onion (preferably red), finely chopped
2	tablespoons coarsely chopped fresh cilantro
	Salt to taste
1	fresh serrano or jalapeno chiles, seeded and chopped
	Juice of 2 lemons
1	teaspoon cayenne pepper
4	ripe Haas avocados, peeled, pitted and cut into chunks
2	tablespoons vegetable oil
1	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.