Weekday Vegetarian: Spicy Broth with Avocado and Tomato
Photo: Kelly Rossiter
Here is an unusual recipe which allows me to use up some more of my avocado treat purchase. It's unusual because most soups involving avocado are chilled, and often involve buttermilk. This is a refreshing and light vegan soup and it is served hot.
Of course, I didn't have any fresh tomatoes, so I used a bit of my homemade canned tomato, which would certainly change the texture of the soup, if not the taste.
I might even have pureed the tomatoes into the broth and then ladled it around the avocado. I didn't have any cilantro, but it would have been a nice addition. There isn't a lot to this soup, so you really need to serve it along with something else, maybe the tofu salad sandwich I made earlier this week.
This recipe is from Sunset Magazine, April, 2001.
Spicy Broth with Avocado and Tomato
1 or 2 fresh jalapeño chilies (about 3/4 oz. each)
1 quart vegetable broth
2 strips (1/2 by 3 in.) lime peel (green part only)
1 firm-ripe avocado (3/4 lb.)
2/3 cup diced Roma tomatoes (optional)
2 tablespoons lime juice
2 tablespoons fresh cilantro leaves
1. Rinse chilies and cut in half lengthwise. Place 2 chili halves, broth, and lime peel in a 3- to 4-quart pan over high heat; bring to a boil, cover, reduce heat to low, and simmer 5 minutes. Taste broth and, if desired, add more chili and simmer, covered, 5 minutes longer.
2. Meanwhile, pit and peel avocado. Cut lengthwise into thin slices or into 1/2-inch cubes. Arrange equal portions of avocado and tomatoes in each of 4 wide, shallow bowls.
3. With a slotted spoon, lift chili and lime peel from broth and discard. Stir lime juice into broth. Gently ladle broth around avocado and tomatoes in bowls. Sprinkle with cilantro leaves. Add salt to taste.
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