-10 small tomato quartered; 1 avocado peeled and pitted; 1/2 cup diced celery; 1 jalapeno without stem, seeds, or membrane; 1 cup unsoaked sundried tomato; 1 clove garlic; 1 1/2 cup water from soaked sundried tomato; 2 tsp sea salt
Made 2.25 L/8.5 cups
Colour is dark orange
I was soaking sundried tomatoes for something else, and decided to use the water in the soup as it was very thick. I also added two more tomatoes than originally planned as it was too thick…and because I wanted to water down the taste. It was good, but I was trying to make it a little less salty. The sundried tomato and water really had a stronger taste than I expected.
I like it. Of course the jalapeno gives it a serious bite, but the sundried tomatoes have made it pleasantly different that what I usually do.
It’s still pretty thick though. It could be a sauce.
Same preparation method as previous cream tomato soups. (see Oct 2010)
The only difference was adding the sundried tomato and water before the avocado and after everything else.