Vegetarian

Tomato and Red Pepper Soup with Avocado is for Soup.

Tomato and Red Pepper Soup with Avocado takes 10 minutes to prepare.

Tomato and Red Pepper Soup with Avocado takes 40 minutes to cook.

Tomato and Red Pepper Soup with Avocado makes 6 servings.

The ingredients for Tomato and Red Pepper Soup with Avocado are:

4 red peppers
750g tomatoes
1 onion, roughtly chopped
2 garlic cloves
600ml vegetable stock
juice of 1/2 lemon
1 medium avocado
6 tbsp soya cream
6 basil leaves, torn

Here is how you make Tomato and Red Pepper Soup with Avocado:

Halve, seed and roughly shop the peppers, then quater the tomatoes. Put them into a saucepan with the onion, garlic cloves and stock.Simmer for 30 minutes until the peppers are very tender. Puree in a blender or food processor, then pass through a sieve into a clean saucepan. Reheat, and season with salt pepper and some of the lemon juice.Peel, stone and finely dice the avocado. Place in a bowl, toss in the remaining lemon juice and season with salt.Ladle the soup into warmed bowls. Swirl each bowl with a little cream, then top with a spoonful of avocado, some torn basil leaves and a scattering of corarsely ground black pepper.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user TAKING-CONTROL.

The nutritional information for Tomato and Red Pepper Soup with Avocado is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 166.5

• Total Fat: 8.6 g
• Cholesterol: 0.0 mg
• Sodium: 15.7 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 5.8 g
• Protein: 4.1 g