Spicy Tomato Soup With Avocado Relish |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The Neely's say this is their kind of soup-it has plenty of atitude! A little heat gives it a smoky undertone and a garnish of avocado relish balances the flavors! Serve with cornbread or a grilled cheese sandwich. From Down Home with the Neely's cookbook. Ingredients:
2 tablespoons olive oil |
1 medium onion, finely chopped |
2 celery ribs, finely chopped |
2 carrots, peeled, finely chopped |
3 garlic cloves, minced |
2 teaspoons fresh thyme leaves, finely chopped (or 1/2 tsp. dried) |
1/4-1/2 teaspoon dried crushed red pepper flakes |
kosher salt |
2 (28 ounce) cans peeled plum tomatoes with juice |
6 cups vegetable broth (or chicken broth) |
2 bay leaves |
1/2-2 tablespoon chopped chipotle chile in adobo |
1 -2 teaspoon sherry wine vinegar |
fresh ground black pepper |
1 large avocado, peeled, pitted, diced |
1/2 small red onion, finely chopped |
1/2 seedless cucumber, peeled and chopped (or remove the seeds from a regular cucumber and chop) |
1/3 cup chopped fresh cilantro leaves (or parsley leaves) |
1 serrano chili, seeded and finely chopped (optional, depending on your heat tolerance) |
2 tablespoons fresh lime juice |
kosher salt |
Directions:
1. Heat the olive oil in a large heavy pot over medium heat. Add the onion, celery, carrots, garlic, thyme, red pepper flakes, and a pinch of salt. Cook, stirring, until the ingredients are fragrant and tender, about 5 minutes. Add the tomatoes, broth, and bay leaves, and bring to a boil. Reduce heat to low, and simmer 30 minutes.
2. Meanwhile, make the avocado relish:.
3. Combine the avocado, red onion, cucumber, cilantro(or parsley), serrano chile(if using), lime juice, and a generous sprinkling of salt in a bowl. Taste for seasonings, and add more salt or lime if you like.
4. After the soup has simmered, remove bay leaves and stir in the chipotle peppers and vinegar. Working in batches, puree the soup in a blender or food processor and return it to the pot.
5. Season the puree with more salt and freshly ground black pepper to taste, and serve each portion garnished with a few tablespoons of the avocado relish. Enjoy!
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