CREAM of TOMATO SOUP

Yield: 
1 1/2 cups, 2 servings

For an all-American soup-and-sandwich lunch, pair Cream of Tomato with a Veggie Sub 

Ingredients: 

3 tomatoes, chopped
1⁄4 cup water
1⁄2 teaspoon crushed garlic
1⁄4 teaspoon onion powder
1⁄4 teaspoon salt
1⁄2 avocado, chopped
2 teaspoons extra-virgin olive oil
2 teaspoons minced fresh dill or basil, or 1⁄2 teaspoon dried

Assembly: 

Equipment
cutting board
serrated knife, 5-inch
chef’s knife, 8-inch
measuring cups
garlic press
measuring spoons
blender
rubber spatula

Put the tomatoes, water, garlic, onion powder, and salt in a blender and process on medium speed until smooth. Add the avocado and oil and process on medium speed until smooth. Add the dill and process on medium speed briefly, just to mix.

Stored in a sealed container in the refrigerator, Cream of Tomato Soup will keep for 2 days.

 

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