Roasted Tomato & Avocado Soup
2 large cucumbers, peeled and sliced
1 large ripe avocado
Juice of 2 limes 3 basil leaves
½ teaspoon sea salt, + extra to taste
½ teaspoon freshly ground pepper, + extra to taste
1 tablespoon extra-virgin olive oil
1-2 dried ancho chilies (or ½ teaspoon red pepper flakes)
½ cup whole cherry tomatoes
1 tablespoon balsamic vinegar
Sea salt to taste
Freshly ground pepper to taste
1. Blend all of the soup ingredients except for the water in a powerful blender until smooth, thinning with â…› - ½ cup of water slowly to get a consistency you prefer (some may want thicker while others thinner).
2. In skillet, heat the olive oil over medium heat. Add the dried chili, stirring until the chili is coated in oil and heated through.
3. Add the cherry tomatoes and balsamic vinegar. Cook over medium low heat, stirring a few times, until the tomatoes soften. Season to taste with salt and pepper.
4. Plate out your prepared soup then top with roasted tomatoes, more dried chili flakes, lime slices, and any other herbs you like.
Recipe by: Body Nourish
This is a cool/room temperature soup, but feel free to heat it up in a saucepan if you want something warming! Make Ahead tip: The soup and the tomatoes can be made in advance, simply keep them separate and reheat tomatoes before serving! This lasts well in the fridge for 3-4 days, best not to freeze.