Fiesta Tomato Soup

By Joelene

Ingredients

• 32-ounce container roasted tomato-pepper soup
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• 1/4 teaspoon black pepper
• 1 cup clamato or tomato juice
• 2 medium Roma tomatoes, diced
• 2 tablespoons red onion, diced finely
• 2 tablespoons cilantro, chopped
• Pinch kosher salt
• Few drops hot sauce, such as Tabasco or habanero
• 1 large avocado
• 2 tablespoons sour cream or yogurt (optional)

Preparation

Step 1

Place soup, cumin, chili powder, pepper and juice in a saucepan. Bring to a boil and reduce heat, simmering 5 to 8 minutes to blend flavors.

For pico de gallo: Mix diced tomatoes, onion and cilantro in a small bowl. Season with salt and hot sauce to taste.

Slice avocado into quarters, then into fans. If desired, place sour cream in a small zip-seal bag and cut off a tiny corner of the bag. Ladle soup into 4 bowls. Carefully place an avocado fan on top of each and garnish with pico de gallo. Drizzle each with sour cream.

Makes 4 servings.