1. Heat the olive oil in a large heavy pot over medium heat. Add the onion, celery, carrots, garlic, thyme, red pepper flakes, and a pinch of salt. Cook, stirring, until the ingredients are fragrant and tender, about 5 minutes. Add the tomatoes, broth, and bay leaves, and bring to a boil. Reduce heat to low, and simmer 30 minutes. 2. Meanwhile, make the avocado relish:. 3. Combine the avocado, red onion, cucumber, cilantro(or parsley), serrano chile(if using), lime juice, and a generous sprinkling of salt in a bowl. Taste for seasonings, and add more salt or lime if you like. 4. After the soup has simmered, remove bay leaves and stir in the chipotle peppers and vinegar. Working in batches, puree the soup in a blender or food processor and return it to the pot. 5. Season the puree with more salt and freshly ground black pepper to taste, and serve each portion garnished with a few tablespoons of the avocado relish. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
