Tomato Soup with Quinoa and Avocado
Soups • Author's
Description
Recipe by chef John Smith from the Café Delight.
Ingredients
- Crushed Tomatoes in Their Own Juice 20 oz
- Shallot 5 oz
- Carrot 5 oz
- Celery stalk 0 oz
- Garlic 0 oz
- Fresh basil leaves 0 oz
- Olive Oil 0 fl oz
- Water 0 fl oz
- Salt to taste
- Sugar to taste
- Quinoa 0 oz
- Avocado flesh 0 oz
- Olive Oil 0 fl oz
- Herbs to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Chop the onion, carrot, and celery into random pieces and sauté them in olive oil until soft, then add minced garlic and fresh basil.
Step 2
After a few minutes, add the tomatoes in their own juice and 60 ml of water. Simmer for about 30 minutes over low heat. Add salt, pepper, and sugar to taste.
Step 3
Remove the soup from the heat, let it cool slightly, and blend the entire mixture in a blender.
Step 4
Dice the flesh of the avocado into small cubes.
Step 5
Ladle the soup into bowls, add quinoa and avocado, drizzle with green oil, and garnish with herbs.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!