The addition of avocado makes this soup creamy. To drink it as a savory smoothie, leave off the olive oil drizzle and don't reserve the garnish portions of tomato, cucumber, avocado and basil, instead adding the vegetables to the blender at the outset.
Servings: 1 - 2
- 1 medium tomato, stemmed, cored and cut into quarters
- 1 small (unpeeled) cucumber, scrubbed and cut into large chunks
- Flesh from 1/2 avocado, cut into large chunks
- 3 large basil leaves
- 1/2 jalapeño pepper (optional)
- 1/2 cup lightly packed watercress
- 1/4 cup lightly packed sorrel leaves (optional)
- 1/2 rib celery, cut into large chunks
- 2 small shallot lobes, cut into chunks
- 1 clove garlic
- 1 tablespoon red wine vinegar, or more to taste
- 1 tablespoon honey
- 2 ice cubes
- Filtered water (optional)
- Kosher or sea salt
- Freshly ground black pepper
- 1 teaspoon extra-virgin olive oil, for garnish (optional)
If desired, reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks and one basil leaf. Combine and finely chop for garnish.
Stem and seed the jalapeno, if using, and reserve the seeds. Cut the jalapeno into several pieces.
Combine the (remaining) tomato, cucumber, avocado and basil with the watercress, sorrel (if using), celery, shallots, garlic, red wine vinegar, honey and ice cubes in a blender; puree until smooth. Add up to 1/4 cup of the water to thin the mixture, if necessary.
Taste and season with salt, pepper and more vinegar, if needed. For a spicier soup or smoothie, add some of the reserved jalapeno seeds, a few at a time, and blend, tasting after each addition.
Pour into a bowl and top with the reserved chopped tomato, cucumber, avocado and basil. Drizzle the olive oil on top, if desired, and eat.
From Food editor Joe Yonan, based on a recipe in "The Everything Green Smoothies Book," by Britt Brandon (Adams Media, 2011).
Tested by Joe Yonan.
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