Cold soup of tart tomatoes & creamy avocados
Serves – 10-12
Prep time – 20 mins
Cooking time – Nil


Tomato (medium) – 4 nos
Red Bell pepper (small) -½ no
Basil – 2 sprigs
Celery chopped – 2 tbsp
Sugar – 2 tsp
Garlic clove -½ no
Pepper – a generous pinch
Spring Onions chopped – 3 tbsp
Avocado (small) – 1 no
Lemon juice – 1 tbsp
Yogurt -¼ cup
Salt – to taste

Cut tomato into quarters, roughly chop the bell pepper. Place the tomatoes, bell pepper, basil, garlic, sugar, salt and pepper in the mixer grinder jar. Blend to make a fine puree. Once done remove the jar and keep aside.
Cut the avocado by running the knife from top to the centre and then along the seed in the centre. Twist the 2 halves of the avocado and split them. Remove the seed and using a spoon remove the pulp. In the blender jar add the pulp of the avocado, spring onions, yogurt, salt, pepper and lemon, blend it till smooth and runny.
In small shot glasses first add the thick avocado puree uphill ⅔rd of the glass. Now top it up with the tomato juice. Garnish with basil leaves and chill them in the fridge before serving.