Soups and Stews Recipes - Spicy Tomato Soup with Avocado and Shrimps Recipe

Ingredients

• 1 red onion

• 2 large cans tomatoes

• (800 g/1 3/4 lb each)

• 5 tablespoons olive oil

• 2 cloves garlic

• 1/2 teaspoon oregano

• 1/2 teaspoon chili powder

• salt

• 1 teaspoon powdered vegetable stock (broth)

• 1 tablespoon sugar

• 4 slices white bread

• 1 avocado

• juice of 1 lemon

• 1 yellow pepper

• 2 tablespoons chopped parsley

• a few dashes of Tabasco

• 100 g/3 1/2 oz shrimps

• 1 tablespoon chopped basil

Serves 4

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Method:

1. Chop the onions coarsely. Strain the tomatoes through a sieve and reserve the juice.

2. Heat 2 tablespoons oil in a large saucepan. Add the diced onion, 1 pressed clove of garlic, and fry lightly. Add the strained tomatoes and juice and stir.

3. Add the vegetable stock (broth) and season with oregano, chili powder, salt and sugar; simmer for about 10 minutes. Taste and season again if necessary.

4. Remove the crusts of the slices of white bread and cut into small cubes. Heat the remaining oil in a pan and fry the diced bread; add 1 pressed garlic clove and put to one side.

5. Halve the avocado lengthways, remove the stone (seed) and take out the flesh with a spoon. Dice the avocado flesh, put in a bowl and sprinkle immediately with half the lemon juice.

6. Wash the yellow pepper, cut into dice and add to the diced avocado. Add the chopped parsley and mix well. Season generously with salt and tabasco.

7. Put the shrimps in a bowl and stir in the chopped basil and the remaining lemon juice. Serve the croutons and avocado mixture separately in bowls to accompany the soup.

Note: Originating in Mexico, this delicious soup is also much appreciated elsewhere. It is a spicy tomato soup, pleasantly warming in colder climates and an excellent addition to any party menu.