You are here:

Spicy tomato soup with avocado cream

Claire Macdonald from Seasonally Scottish
Claire Macdonald whizzes up a great tasting tomato soup with a hot chilli kick and a cool contrasting avocado cream

Spicy tomato soup with avocado cream

Method

1. Heat the oil in a large saucepan, add the chopped onions and cook for about 5 minutes, stirring occasionally.

2. Add the remaining vegetables and continue to cook for a further 5-10 minutes.

3. Stir in the tomatoes, sugar, seasoning and chillies.

4. Stir in the stock, half cover the pan with a lid, and let the soup simmer gently for about 45 minutes. Leave to cool and liquidize until smooth. Pass through a sieve in to a clean pan and gently reheat.

5. Make the avocado cream by simply whizzing all the ingredients together until smooth.

6. Serve the soup in bowls, with a generous dollop of the avocado cream on top.

Comments add a comment

Be the first to add a comment...

Serves: 8

Prep: 3 min
Cook: 1 hr

Ingredients
3 tbsp Olive oil
2 medium Onions, chopped
1 carrot, peeled and chopped
2 Leeks, chopped
1 stick Celery, chopped
700g ripe Tomatoes, halved
1 tsp Sugar
1/2 tsp dried chilli flakes
1.2 litres chicken stock
freshly ground salt and pepper