Directions
Cold soup of tart tomatoes & creamy avocados
Ingredients
Tomato (medium) – 4 nos
Red Bell pepper (small) -½ no
Basil – 2 sprigs
Celery chopped – 2 tbsp
Sugar – 2 tsp
Garlic clove -½ no
Pepper – a generous pinch
Spring Onions chopped – 3 tbsp
Avocado (small) – 1 no
Lemon juice – 1 tbsp
Yogurt -¼ cup
Salt – to taste
Steps
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1
Done
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Cut tomato into quarters, roughly chop the bell pepper. Place the tomatoes, bell pepper, basil, garlic, sugar, salt and pepper in the mixer grinder jar. Blend to make a fine puree. Once done remove the jar and keep aside. |
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2
Done
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Cut the avocado by running the knife from top to the centre and then along the seed in the centre. Twist the 2 halves of the avocado and split them. Remove the seed and using a spoon remove the pulp. In the blender jar add the pulp of the avocado, spring onions, yogurt, salt, pepper and lemon, blend it till smooth and runny. |
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3
Done
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In small shot glasses first add the thick avocado puree uphill ⅔rd of the glass. Now top it up with the tomato juice. Garnish with basil leaves and chill them in the fridge before serving. |
