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)
Method
- 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.
