Tomato Red Pepper Soup with Avocado
4.4(812 ratings)Sun-dried tomatoes are the secret to making raw tomato soup taste rich and deep rather than thin and fresh. Soaked until soft, then blended with fresh tomatoes, red bell pepper and a pinch of smoked paprika, they give this soup a flavor that feels slow-cooked. Creamy avocado slices on top melt slightly into the warm-tasting soup, and basil adds a fresh finish.
- Hands-on
- 15 min
- Soak
- 1 hr
- Total
- 1 hr 15 min
- Serves
- 3
- Level
- Moderate
Method
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Step 1: Soak the sun-dried tomatoes in warm water for 1 hour until plump, then drain, keeping the soaking liquid to use in the soup.
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Step 2: Blend the soaked and fresh tomatoes, red pepper, 1 cup of liquid, olive oil, garlic, paprika, salt and date until very smooth.
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Step 3: Taste and adjust, adding a little more soaking water if the soup is too thick or more salt if the sun-dried tomatoes were unsalted.
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Step 4: Pour into bowls and arrange a fan of avocado slices on top of each, then tuck in a few basil leaves and serve at room temperature.
Same technique, different aisle
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