Typically when you think of the combination of avocados and tomatoes you go–guacamole! Or, at least, that is the first thing that pops into my mind. Turns out, there is this amazing east african soup that combines the two for a completely different set of flavors.
When I first came across this soup, I wasn’t sure how I’d feel about the combination of tamarind, avocados, and tomatoes. But I’ve been on an avocado kick lately, and so I was more than willing to try a new way to eat them. Lucky I did, and it turns out that any uncertainties I had about the recipe were silly and unfounded. The soup was amazing. Reminiscent of gazpacho but with a sweet tang from the tamarind and red onion and the creaminess from the avocado, this dish will make a girl go wild. Wild for all things east african anyway.
The recipe is super easy to make, delicious, and perfect for a hot summer day. Feel free to make a day in advance! The extra time will help the flavors meld for an even more delicious treat.
Chilled Avocado Tomato Soup
1 tsp olive oil
1 red onion, diced
4 cloves garlic, minced
2 tbsp lemon juice
28oz can crushed tomatoes
1 1/2 cups vegetable broth
1 tbsp tamarind chutney
1/4 tsp salt
freshly ground pepper, pepper
1/4 cup chopped parsley, plus extra for garnish
1. Heat the oil in a medium skillet, and saute the onion until soft, about 5 minutes. Add the garlic, and saute an additional 3 minutes.
2. In a large mixing bowl, mash the avocados with the lemon juice until smooth.
3. Add the sauteed onion and garlic, crushed tomatoes, vegetable broth and tamarind chutney. Season with salt and pepper.
4. Take half the soup and blend until smooth. Add the blended soup back, stir in the quarter cup of chopped parsley.
5. Chill until time to serve.