ROASTED TOMATO SOUP WITH AVOCADO Vegan

Serve this soup chilled in the summer and hot in the winter. Roasting tomatoes intensifies their fruity flavor and adds a hint of sweetness, which is especially welcome during the winter months, when tomatoes are often bland-tasting. The juices leach from the tomatoes while roasting and combine with the olive oil, giving the soup richness and a silky texture. Adjust the amount of jalapeño to your individual taste, adding more if you like your soup with a touch of fire and less if you prefer a mild bite. Keep in mind the soft, full flavor and texture of the avocado and the acid of the lime will help temper any excess heat from the chile.

Cook Time: 30 minutes
Serves: 4

3	pounds (10–12) ripe plum tomatoes, halved lengthwise
¼	cup extra-virgin olive oil
2	teaspoons ground cumin
	Coarse salt
2	garlic cloves, sliced thin
1	cup water, plus 1–1½ cups water or Easy Basic Vegetable Broth ([>]) if needed
1	cup chopped sweet onion
4	tablespoons fresh lime juice, plus more to taste
1	tablespoon chopped seeded jalapeño pepper, plus more to taste
2	avocados, halved, pitted, peeled and diced (¼ inch), about 2 cups
¼	cup chopped fresh cilantro

1. Place a heavy baking sheet in the oven and preheat to 450°F for 10 minutes.
2. Meanwhile, toss the tomatoes, oil, cumin and 1 teaspoon salt in a large bowl.
3. Carefully remove the hot pan from the oven and spread the tomatoes on the pan. With a rubber spatula, scrape the oil and seasonings from the bowl over the tomatoes. Roast the tomatoes for 15 minutes. Stir with a spatula, turning the tomatoes and moving them around on the pan so they'll roast evenly. Sprinkle with the garlic. Roast for 10 to 15 minutes more, or until the tomato juices begin to brown at the edges of the pan. Remove the pan from the oven.
4. Add 1 cup water to the hot pan and scrape up the browned bits from the bottom with the edge of the spatula to loosen. Transfer the tomatoes and all the liquid to a large bowl. Add the onion, 1 tablespoon of the lime juice and the jalapeño and puree with an immersion blender until very smooth. If you don't have an immersion blender, let the soup cool slightly, transfer it to a blender or food processor, in batches if necessary, and puree until smooth.
5. If serving the soup cold, refrigerate, covered, until chilled, 1 to 2 hours or more. If serving the soup hot, transfer it to a soup pot and heat.
6. Because the juiciness of the tomatoes will vary, thin the soup, if necessary, adding the remaining water or broth as needed to reach the desired consistency. Taste and add ½ teaspoon more salt, 1 to 2 teaspoons more jalapeño and 1 tablespoon lime juice for heightened acidity.
7. Combine the avocados, the remaining 2 tablespoons lime juice and the cilantro in a small bowl. Divide the avocado mixture among four soup bowls and ladle the soup on top.

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Make a Meal

If serving the soup chilled, accompany it with Green Bean, Corn, Tomato and Cucumber Salad ([>]). If serving the soup hot, pair it with Mexican Corn on the Cob ([>]) or Cumin Black Beans with Blistered Tomatoes and Corn ([>]).

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