I really enjoyed the recipe, however, I will add more spices to it next time, for example, white pepper. It was very good but I felt it needed a little "kick".
1/4 cup water
1/2 tsp crushed garlic (1 glove)
1/4 tsp onion powder
1/4 tsp salt
1/2 ripe avocado, chopped
1 TBS extra-virgin olive oil (cold pressed)
2 tsp minced fresh basil or 1/2 tsp dried
Place the tomatoes, water, garlic, onion powder, and salt in a blender and or food processor until smooth. Add avocado and olive oil and blend again until smooth. Add basil briefly, just to mix. Serve immediately. For a chilled soup, refrigerate for 30 minutes before serving.
