Tomato Soup with Chili Avocado Garnish

Ingredients

• 1 kg tomatoes
• 3 cloves garlic
• 2 onions
• 2 tbsp olive oil
• 1 l vegetable broth
• Salt
• black pepper (freshly ground)
• 1 tsp sugar
• 2 tbsp dried oregano
• 1 red chili pepper
• 1 ripe Avocado
• 3 tbsp olive oil
• 1 lime (juiced)
• a pinch of sugar
• chervil

Instructions

1. 1.

   Wash and quarter the tomatoes. Peel and finely dice the garlic and onions. In a pot, heat 2 tbsp olive oil and sauté the garlic and onion cubes for 1-2 minutes until translucent. Add the tomatoes with the vegetable broth, season with salt, pepper, sugar, and oregano, and simmer on medium heat for 35-40 minutes.

2. 2.

   Meanwhile, for the salsa, wash and finely chop the chili pepper. Halve the avocado, remove the pit, score the flesh in a diamond pattern, then press out the pieces. Mix the avocado cubes with the chili, olive oil, and lime juice, seasoning with salt, pepper, and a pinch of sugar. Strain the tomato soup through a fine sieve, adjust seasoning, and serve in bowls topped with the salsa and chervil leaves.