"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Roasted Tomato Soup with Avocados and Toasted Cumin Recipe

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This recipe for Roasted Tomato Soup with Avocados and Toasted Cumin, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Hannaford
Added: Wednesday, August 25, 2010

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds ripe plum tomatoes, cored and halved lengthwise
1/2 cup extra virgin olive oil
3 cups chicken or veggie broth
2 garlic cloves, chopped
1 tablespoon fresh lime juice
1/2 jalapeņo, seeded & chopped
1 teaspoon coarse salt
1 teaspoon ground cumin

Garnish: 1 avocado, peeled, pitted, and chopped/cut into wedges, 2 tablespoons chopped cilantro.

Directions:
Directions:
Preheat oven to 400 degrees. Arrange tomatoes, cut side down on large baking sheet/roasting pan. Drizzle with oil. Roast, turning pan around so they roast evenly (until skins are shriveled & beginning to brown) about 45 minutes. Remove from oven. Pour about 1 cup broth over tomatoes, let cool. When cooled, transfer tomatoes/broth to blender. Using metal spatula, scrape up browned bits and mix into blender. Add onion, garlic, lime juice, jalapeņo, salt to blender & puree until smooth. Transfer soup to large bowl and add remaining 2 cup chicken broth. Sprinkle cumin into small heavy skillet & heat over high heat, stirring until warmed & lightly toasted. Stir into soup. Refrigerate 2 to 3 hours (for cold soup). Add garnishes when serving.

 

 

 

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