Tomato soup with quinoa and avocado

2 servings

40 minutes

Recipe from the chef of the Now cafe Sergey Besedin.

Energy value per serving

• Calories: 347.4
• Proteins: 8g
• Fats: 20.6g
• Carbohydrates: 32.8g

Ingredients

• Tomatoes in their own juice: 500 g
• Shallots: 80 g
• Carrot: 80 g
• Celery stalk: 6 g
• Garlic: 6 g
• Green basil: 6 g
• Olive oil: 20 ml
• Water: 60 ml
• Salt: to taste
• Sugar: to taste
• Quinoa: 40 g
• Avocado pulp: 40 g
• Olive oil with herbs: 10 ml
• Green: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop onion, carrot, and celery randomly and sauté in olive oil until soft, then add chopped garlic and green basil.

   Required ingredients:

   • Shallots: 80 g
   • Carrot: 80 g
   • Celery stalk: 6 g
   • Garlic: 6 g
   • Green basil: 6 g
   • Olive oil: 20 ml

2. After a few minutes, add tomatoes in their own juice and 60 ml of water. Simmer for about 30 minutes on low heat. Add salt, pepper, and sugar to taste.

   Required ingredients:

   • Tomatoes in their own juice: 500 g
   • Water: 60 ml
   • Salt:  to taste
   • Sugar:  to taste
   • Ground black pepper:  to taste

3. Remove the soup from the heat, let it cool slightly, and blend the entire mixture.

   Required ingredients:

   • Tomatoes in their own juice: 500 g

4. Cut the avocado flesh into small cubes.

   Required ingredients:

   • Avocado pulp: 40 g

5. Pour the soup into bowls, add quinoa and avocado, drizzle with green oil, and garnish with herbs.

   Required ingredients:

   • Quinoa: 40 g
   • Avocado pulp: 40 g
   • Olive oil with herbs: 10 ml
   • Green:  to taste