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🍽️ Creamy Tomato Soup with Fresh Chili-Avocado Salsa

257 kcal · 30 min · 4 servings

Ingredients

• 1 kg tomatoes
• 3 garlic cloves
• 2 onions
• 2 tbsp olive oil
• 1 l vegetable broth
• salt
• pepper (from the mill)
• 1 tsp sugar
• 2 tbsp dried oregano
• 1 red chili pepper
• 1 ripe avocado
• 3 tbsp olive oil
• 1 lime (squeezed)
• 1 pinch sugar
• chervil

Instructions

1. 1. Wash the tomatoes thoroughly and cut them into quarters.
2. 2. Peel the garlic cloves and the onions.
3. 3. Cut the garlic and onions into very small cubes.
4. 4. Heat two tablespoons of olive oil in a large pot.
5. 5. Add the onion and garlic cubes to the hot oil.
6. 6. Sauté the vegetables for one to two minutes until they are soft and translucent.
7. 7. Add the quartered tomatoes and the vegetable broth to the pot.
8. 8. Season the soup with salt, pepper, a pinch of sugar, and oregano.
9. 9. Let the soup simmer on medium heat for 35 to 40 minutes.
10. 10. Wash the chili pepper thoroughly.
11. 11. Finely chop the chili pepper.
12. 12. Cut the avocado in half lengthwise and remove the pit.
13. 13. Score the avocado flesh in a diamond pattern without cutting through the skin.
14. 14. Gently scoop out the avocado pieces from the skin.
15. 15. Mix the avocado pieces with the chopped chili.
16. 16. Add a splash of olive oil and lime juice to the avocado mixture.
17. 17. Season the salsa with salt, pepper, and a pinch of sugar.
18. 18. Pour the cooked tomato soup through a fine sieve to make it smooth.
19. 19. Taste the pureed soup again and adjust the seasoning to your liking.
20. 20. Fill the hot tomato soup into bowls.
21. 21. Add the fresh chili-avocado salsa as a topping on the soup.
22. 22. Garnish the dish with fresh chervil leaves.
23. 23. Serve the soup immediately while warm.

Nutrition per serving

• kcal: 257
• Protein: 4 g · Fett/Fat: 20 g · Carbs: 15 g