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Tomato soup with quinoa and avocado

2 servings

40 minutes

Recipe from the chef of the Now cafe Sergey Besedin.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

347.4

kcal

8g

grams

20.6g

grams

32.8g

grams

Ingredients

2servings

Tomatoes in their own juice

500

g

80

g

80

g

6

g

6

g

6

g

20

ml

60

ml

to taste

to taste

40

g

40

g

Herb-infused olive oil

10

ml

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:
1. Shallot: 80 g
2. Carrot: 80 g
3. Celery stalk: 6 g
4. Garlic: 6 g
5. Green basil: 6 g
6. 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:
1. Tomatoes in their own juice: 500 g
2. Water: 60 ml
3. Salt: to taste
4. Sugar: to taste
5. Ground black pepper: to taste

3
Remove the soup from the heat, let it cool slightly, and blend the entire mixture.
Required ingredients:
1. Tomatoes in their own juice: 500 g

4
Cut the avocado flesh into small cubes.
Required ingredients:
1. Avocado flesh: 40 g

5
Pour the soup into bowls, add quinoa and avocado, drizzle with green oil, and garnish with herbs.
Required ingredients:
1. Quinoa: 40 g
2. Avocado flesh: 40 g
3. Herb-infused olive oil: 10 ml
4. Fresh herbs: to taste

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