Tomato soup with avocado cream


Ingredients 15
Servings 6
Time

Ingredients

  • 2
    kg
    ripe tomatoes, skinned and seeded
  • 25
    ml
    sugar
  • 2
    large cloves garlic, crushed
  • 15
    ml
    salt and milled black pepper to taste
  • 45
    ml
    olive oil
  • 1
    white loaf, sliced and crusts removed
  • 45
    ml
    lemon juice
  • 250
    ml
    instant vegetable stock
  • 6
    sprigs fresh watercress or basil to garnish
  • AVOCADO CREAM
  • 1
    large avocado pear
  • 15
    ml
    lemon juice
  • 5
    ml
    olive oil
  • 90
    ml
    natural yoghurt
  • salt and milled black pepper
 

Method

 
1. Simmer tomatoes, sugar, garlic and seasoning in the heated oil in a saucepan for 2 to 5 minutes. Purée in a food processor or blender until smooth. 2. Crumble bread and add to tomatoes with lemon juice. Check seasoning and add more salt and pepper if necessary. 3. Add vegetable stock and purée for 1 minute. Remove and chill. 4. AVOCADO CREAM: Purée all ingredients until smooth. 5. Garnish soup with watercress and serve with avocado cream and focaccia toast.
 

Read more on: soup
 

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