Spicy Tomato Soup With Avocado Relish

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• 2 carrots, peeled, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons fresh thyme leaves, finely chopped (or 1/2 tsp. dried)
• 1/4-1/2 teaspoon dried crushed red pepper flakes
• kosher salt
• 2 (28 ounce) cans peeled plum tomatoes with juice
• 6 cups vegetable broth (or chicken broth)
• 2 bay leaves
• 1/2-2 tablespoon chopped chipotle chile in adobo
• 1 -2 teaspoon sherry wine vinegar
• fresh ground black pepper
• 1 large avocado, peeled, pitted, diced
• 1/2 small red onion, finely chopped
• 1/2 seedless cucumber, peeled and chopped (or remove the seeds from a regular cucumber and chop)
• 1/3 cup chopped fresh cilantro leaves (or parsley leaves)
• 1 serrano chili, seeded and finely chopped (optional, depending on your heat tolerance)
• 2 tablespoons fresh lime juice
• kosher salt

Recipe

• 1 heat the olive oil in a large heavy pot over medium heat. add the onion, celery, carrots, garlic, thyme, red pepper flakes, and a pinch of salt. cook, stirring, until the ingredients are fragrant and tender, about 5 minutes. add the tomatoes, broth, and bay leaves, and bring to a boil. reduce heat to low, and simmer 30 minutes.
• 2 meanwhile, make the avocado relish:.
• 3 combine the avocado, red onion, cucumber, cilantro(or parsley), serrano chile(if using), lime juice, and a generous sprinkling of salt in a bowl. taste for seasonings, and add more salt or lime if you like.
• 4 after the soup has simmered, remove bay leaves and stir in the chipotle peppers and vinegar. working in batches, puree the soup in a blender or food processor and return it to the pot.
• 5 season the puree with more salt and freshly ground black pepper to taste, and serve each portion garnished with a few tablespoons of the avocado relish. enjoy!