RCI-SP.006.0069.001
Timzpacho Soup
This is a delicious cold Avocado and Eggplant soup. I'm not sure if it's original, or if it's known by another name. I just emptied out my fridge one day and i was stunned by the results.
Prep15 min
Cook15 min
Total30 min
Servings3
Difficultyintermediate
Ingredients
- 3 unit
- pulp from 6 ripe tomatoes1 unit
- 1 unit
- of garlic1 clovefinely chopped.
- 1 tbsp
- a little cilantro1 unit
- some decent olive oil1 unit
Method
1
Halve the avocados lengthwise, remove the pit, and scoop the flesh into a blender or food processor.
2
Add the tomato pulp from the 6 ripe tomatoes to the blender along with the roasted eggplant.
3
Add the finely chopped garlic clove, lime juice, and a generous pour of olive oil to the blender.
4
Blend on medium speed until the mixture reaches a smooth, creamy consistency with no large chunks remaining.
2 minutes
5
Taste and adjust seasoning as needed with salt and pepper.
6
Transfer the soup to a bowl and chill in the refrigerator until ready to serve, or serve at room temperature if preferred.
15 minutes
7
Finely chop the fresh cilantro just before serving.
8
Pour the soup into serving bowls and drizzle with a little additional olive oil, then garnish generously with the chopped cilantro.