Olive~Me & Co.’s Roasted Chile Tomato Soup with Avocado Cream

Ingredients:

• 3 lbs tomatoes
• 2 links of chorizo sausage
• 2 cups water
• 1 garlic bulb
• 2 teaspoon Olive~Me & Co.’s Roasted Chile Olive Oil
• 1/2 teaspoon turmeric
• 1 teaspoon sugar
• 1 teaspoon cumin seeds
• 1 tablespoon white wine vinegar
• 2 teaspoons chopped cilantro
• 1 medium sized avocado
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat the oven to 450F.
2. Slice the tomatoes in half and spread them on a baking sheet.
3. Take the garlic bulb and slice it in half but leave the skin on it. Put the garlic on the baking sheet and then drizzle one teaspoon Olive Oil and cumin seeds on the tomatoes and garlic.
4. Roast the tomatoes and the garlic in the oven for 30 minutes.
5. Remove the garlic from the pod and transfer them along with the tomatoes into a blender. Add the water and blend till completely smooth.
6. In a stockpot, add the rest of the Olive Oil and heat on a medium flame.
7. Remove the sausage meat from the casing and scramble the meat in the stockpot. Cook the sausage till it browns, then add the tomato puree, the sugar, turmeric, vinegar and bring the contents to boil.
8. Immediately reduce the flame and let the soup reduce to a gentle simmer. Cover with a lid and cook for another 15 minutes.
9. In the meantime, grind the avocado, 1 teaspoon of the cilantro, lemon juice to a smooth creamy paste.
10. Season with salt and pepper.
11. Serve the avocado cream as a dollop on top of the tomato soup in individual bowls, or on the side.

Note: As always you can adjust the consistency of the soup by adding more water and controlling the heat by using less Roasted Chile Olive Oil and more of a plain olive oil.