Spicy Tomato Soup With Avocado Relish Recipes

Steps:

• Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
• Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
• Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.
• Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.
• Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.

Steps:

• Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
• Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
• Remove bay leaves and serve with cream if desired.

Steps:

• Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Steps:

• Heat the olive oil in a large heavy pot over medium heat. Add the onion, celery, carrots, garlic, thyme, red pepper flakes, and a pinch of salt. Cook, stirring, until the ingredients are fragrant and tender, about 5 minutes. Add the tomatoes, broth, and bay leaves, and bring to a boil. Reduce heat to low, and simmer 30 minutes.
• Meanwhile, make the avocado relish:.
• Combine the avocado, red onion, cucumber, cilantro(or parsley), serrano chile(if using), lime juice, and a generous sprinkling of salt in a bowl. Taste for seasonings, and add more salt or lime if you like.
• After the soup has simmered, remove bay leaves and stir in the chipotle peppers and vinegar. Working in batches, puree the soup in a blender or food processor and return it to the pot.
• Season the puree with more salt and freshly ground black pepper to taste, and serve each portion garnished with a few tablespoons of the avocado relish. Enjoy!

Steps:

• In small bowl, combine avocado and lime juice; set aside.
• In a separate bowl, combine remaining ingredients, mix well and carefully fold into avocado mixture.
• Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
• Just before serving, stir well.
• A nice addition to broiled chicken or fish.

Steps:

• Peel tomatoes by boiling water method- dip each tomato briefly in boiling water and then immediately drop into a pot of cold water; the skins should peel off quite easily after that.
• Mix all ingredients in large, preferably non stick, pot.
• Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
• Spoon mixture into sterilized pint jars and seal with lids and bands.
• Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.

Steps:

• Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.
• Cook onion, garlic, chile, and ginger in oil in a 4- to 5-quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook, stirring, 1 minute. Stir in puréed tomatoes, broth, 1 tablespoon sugar, and 2 teaspoons salt and simmer, uncovered, stirring occasionally, 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.
• Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.

Steps:

• Heat the olive oil in a large, heavy pot over medium heat. Add the onion, celery, carrots, garlic, thyme, red-pepper flakes, and a pinch of salt, and cook, stirring, until the ingredients are fragrant and tender, about 5 minutes. Add the tomatoes, broth, and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes.
• Meanwhile, make the avocado relish. Combine the avocado, red onion, cucumber, cilantro, serrano chile, lime juice, and a generous sprinkling of salt in a medium bowl. Taste for seasonings, and add more salt or lime as desired.
• After the soup has simmered, discard the bay leaves and stir in the chipotle peppers and vinegar. Working in batches, purée the soup in a blender or a food processor and return it to the pot. Season the purée with additional salt and freshly ground black pepper to taste, and serve each portion garnished with a few tablespoons of the avocado relish.