Tomato and Red Pepper Soup with Avocado

4 red bell peppers
1 pound 10 ounces tomatoes
1 onion, roughly chopped
2 1/2 cups vegetable broth
Salt and coarsely ground black pepper
Juice of 1/2 lemon
1 medium avocado
6 tablespoons cream
6 basil leaves, torn

Halve, seed, and roughly chop the bell peppers, then quarter the tomatoes.  Put them into a saucepan with the onion and the broth.

Simmer for 30 minutes or until the peppers are very tender.  Puree with a hand blender.  Season with salt, pepper, and the lemon juice.

Peel, pit, and finely dice the avocado.  Ladle the soup into bowls.  Swirl each bowl with a little cream, then top with a tablespoon of avocado, some torn basil leaves, and sprinkling of coarsely ground pepper.

Serves 6.


From New Vegetarian Cooking by Rose Elliot, with minor changes