Tomato and avocado soup
Ingredients (serves 1)
  • 4 medium tomatoes
  • ½ avocado
  • ½ red onion
  • 4 cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • Sherry vinegar
  • Pepper
  • Sat (skip in case of hypertension, increasing the amount of vinegar and pepper to counteract)
  • 1. Clean and cut the tomatoes into regular pieces and put in a container.
  • 2. Blend until obtaining a smooth and homogeneous cream.
  • 3. Add a pinch of salt, pepper and a tablespoon of vinegar and a bit of extra virgin olive oil.
  • 4. Blend again and reserve in a cool place. Add water if the soup is too thick.
  • 5. Peel and cut the red onion into julienne strips.
  • 6. Cut the avocado into paper-thin slices and the cherry tomatoes in half.
  • 7. Serve the soup in a bowl and top with the rest of the ingredients. Season with a splash of oil and a pinch of pepper.