Tomato Soup With Avocado Recipes

Steps:

• Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
• Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
• If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

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.

Steps:

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