Spicy tomato and avocado soup (no cooking)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Cloves garlic | |
| 1 | can | (little) of chopped mild jalapeno pepper (you can use whatever temperature of peppers you want of course. I actually use the medium) |
| 1½ | Avocado pitted and peeled | |
| 4 | cups | Tomato juice ( like to use fresh pureed tomatoes when I can get them garden grown) |
| ¼ | Finely chopped fresh cilantro | |
| ½ | cup | Finely diced red onion |
| 1 | medium | Onion coarsely chopped if using canned tomato juice or even if using fresh tomatoes if you want |
| 1 | tablespoon | Fresh lemon juice |
Directions
In blender, puree the garlic, pepper and the 1½ avocado with 2 C tomato juice Pur into a pitcher or bowl and add rest of the tomato juice, cilantro, red onion, tomato (if using), lemon juice and the remaining ½ avocado, chopped. Mix and chill at least 1 hour.
Variation: I am sure it will come as no surprise to you that my friend put vodka into this also. Posted to fatfree digest V97 #179 by Gloriamarie Amalfitano <gma@...> on Aug 14, 1997