Fresh tomato soup with pine nuts and avocado

Name: Fresh tomato soup with pine nuts and avocado
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg ripe tomatoes; 1 red and yellow pepper; 2 Garlic cloves; 2 TEASPOONS Instant vegetable stock; 4 TABLESPOONS Olive oil; 3 TABLESPOONS dark balsamic vinegar; 1/2 potty Oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Pine nuts; 1 small avocado; 7-10 Tbsp Oregano Flowers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg ripe tomatoes
1 red and yellow pepper
2 Garlic cloves
2 TEASPOONS Instant vegetable stock
4 TABLESPOONS Olive oil
3 TABLESPOONS dark balsamic vinegar
1/2 potty Oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Pine nuts
1 small avocado
7-10 Tbsp Oregano Flowers

Directions

1
Wash the tomatoes, carve them crosswise and blanch with boiling water, rinse and peel the skin. Clean, wash and finely dice the peppers. Cover half and chill. Peel and coarsely chop the garlic. Puree the tomatoes, half of the peppers and garlic.
2
Dissolve stock in 3 tbsp. hot water. Stir the stock, olive oil and vinegar into the puree. Wash oregano, shake dry and, except for something to garnish, pluck leaves from the stems and chop. Season soup with salt, pepper and oregano. Chill for about 4 hours. Lightly roast the pine nuts in a pan without fat, remove. Cut avocado in half, remove stone. Remove the flesh from the skin and cut into slices. Arrange tomato soup in plates.
3
Chill for about 4 hours. Lightly roast the pine nuts in a pan without fat, remove. Cut avocado in half, remove stone. Remove the flesh from the skin and cut into slices. Arrange tomato soup in plates. Arrange avocado slices, pine nuts and remaining paprika cubes on top. Garnish with oregano and possibly oregano flowers
4
waiting time 4 hours