-8 small tomato quartered; 1 avocado peeled and pitted; 1 level tsp ground cumin; 1 pinch cayenne powder; level tsp sea salt
Made 1 L/4.5 cups
Colour is orange
I put in more salt than usual because the celtic sea salt i’m using has such a light taste to it compared to the himalayan i’ve been using the past year. But this was too much.
Same preparation method as previous cream tomato soups. (see Oct 2010)