Roasted Tomato and Guacamole Soup

Roasted Tomato and Guacamole Soup

Prep Time: 10 minutes
Cook time: 50 minutes

Yield: 4 servings

Ingredients:

1 1/2 pounds cherry (or small) tomatoes (or canned or boxed whole tomatoes – 24 to 28 ounces, drained, juices reserved)
olive oil
salt and pepper

2 avocadoes
salt
1/2 small red onion, diced (about 2 tablespoons)
2 teaspoons to 1 tablespoon lime juice (about one lime)
2 teaspoons to 1 tablespoon lemon juice (about 1/2 lemon)
1 small jalapeno pepper, seeds and ribs removed, finely chopped
1 tablespoon fresh cilantro, finely chopped

2 slices bacon
olive oil
1 small sweet onion, diced
1 stalk celery, diced
2 cloves of garlic, finely minced
2 cups chicken stock

sour cream, for garnish
tortilla strips, for garnish

Instructions:

1. Preheat oven to 375°F.

2. Toss tomatoes with olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast for 30 to 40 minutes, until the skins are split and tomatoes are shriveled (a little browning is not a bad thing). Remove from oven and allow to cool a bit.

3. While the tomatoes roast, make the guacamole. Halve the avocados and remove the pits. Squeeze into a medium mixing bowl and mash with several pinches of salt until fairly smooth. Add small, equal amounts of lime and lemon juice, mashing into the avocado. Taste, and add more juice to your liking. Taste again for salt. Add the red onions and jalapeno pepper, mixing well. Finally, stir in the cilantro. Set aside.

4. Heat a swirl of olive in a 5 qt dutch oven or stock pot over medium heat. Fry the bacon until crispy and remove to a paper towel lined plate. Add the onions and celery to the rendered bacon fat and saute until soft, about 5 minutes. Add the garlic and stir until fragrant. Add the tomatoes and any juices. Stir well with onion mixture, the back of the spoon to break down the tomatoes. Cook for about 10 minutes. Add the the chicken stock and simmer for 10 minutes more. Chop the bacon and add to the soup.

5. Add the guacamole, one heaping tablespoon at a time, to the soup, stirring well to incorporate after each addition. Taste the soup after the 5th tablespoon. You should be able to detect a nice hint of the guacamole without it being overpowering. Add more, if desired.

6. Use an immersion blender to process the soup to an almost-smooth texture. (Or, use a regular blender, in batches, and return to pot.) Here, the goal is to break down the tomato skins. Do one final tasting to adjust for salt and pepper.

7. To serve, ladle into bowls. Add a dollop of sour cream and top with another spoonful of guacamole. Sprinkle tortilla strips over soup’s surface.