-8 small tomato quartered; 2 avocado peeled and pitted; 1 cup chopped red pepper; 1 cup cherry tomatoes; 1 cup ketchup; 1 level tsp cumin powder; 2 level 1/4 tsp cayenne powder; 1 level 1/4 tsp granulated garlic; 1 level tsp sea salt; 1 cup cold and filtered water
Made 2 L/8.5 cups
Colour is dark orange
Same preparation method as previous cream tomato soups. (see Oct 2010)
I decided to use one more avocado than i usually do and not only did it seem too creamy and thick for me, but it also lacked taste. So i started looking for other things to throw in.
In the summer i bought some organic ketchup and mustard for my daughter to eat veggie dogs with…and it has been sitting in my fridge ever since. So i thought i’d get rid of it. A bit too much though, although i intended to only put in 1/2 cup…typically, the ketchup bottle had other ideas and it came out too quick.
The soup tastes good though. Just a little too much of that ketchup taste, and still a bit too thick.
I should have made half the amount. This soup never tastes as nice after its been in the fridge. Good…just less tasty.