Cold tomato soup with avocado

Name: cold tomato soup with avocado
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Spanish
Ingredients: 500 g ripe roma tomatoes in cubes; 2 tablespoons extra virgin olive oil; 3 bunch onions in rings; bag fresh basil (a 15 g), in strips; 1 Red pepper without seeds, finely chopped; 750 ml tomato juice; 1 lime pressed out; 1 avocado

A tasty Spanish recipe. The vegetarian appetizer contains the following ingredients: ripe romatomaten (diced), extra virgin olive oil, spring onions (in rings), fresh basil ((a 15 g), in strips), red pepper (without seeds, finely chopped), tomato juice, lime (squeezed) and avocado.

Ingredients

Kitchen Stuff

hand blender or food processor

Directions

In the food processor or with the help of a hand blender, dice the tomatoes with oil, spring onions, basil and red pepper until smooth. While machine is running tomato juice add. Soup spicy flavors with lime juice, salt and pepper. Covered in fridge let it ice cold; possibly 15 minutes before serving in freezer.
Halve Avocado, peel and cut into tiny cubes. Sprinkle directly with lime juice to prevent discoloration. Soup (possibly with ice cube) in six glasses. Garnish with avocado and serve with spoon.