Spicy Tomato Soup with Avocado Relish

Name: Spicy Tomato Soup with Avocado Relish
Yield: serves 8
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 celery stalks, finely chopped; 2 carrots, peeled, finely chopped; 3 garlic cloves, minced; 2 teaspoons fresh thyme leaves, finely chopped; 1/2 teaspoon dried crushed red-pepper flakes; Kosher salt; Two 28-ounce cans peeled plum tomatoes with juice; 6 cups chicken broth; 2 bay leaves; 2 tablespoons chopped chipotle peppers in adobo sauce; 1 to 2 teaspoons sherry-wine vinegar; Freshly ground black pepper; 1 large avocado, peeled, pitted, and diced; 1/2 small red onion, finely chopped; 1/2 seedless cucumber, peeled and chopped; 1/3 cup chopped fresh cilantro leaves; 1 serrano chile, seeded and finely chopped; 2 tablespoons fresh lime juice; Kosher salt

December 9, 2011

Pat: This is our kind of tomato soup—it has plenty of attitude! A double dose of heat (crushed red-pepper flakes and chipotle-pepper purée) gives it a smoky undertone; a garnish of avocado relish balances the flavors and provides an appealing texture. This soup is delicious with hot cornbread or grilled ham-and-cheese sandwiches.

Recipe notes

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