Mexican-Style Avocado And Vermicelli Soup

Ingredients

• 2 red, ripe tomatoes, about 1 pound
• 2 tablespoons corn, peanut or vegetable oil
• 2 ounces vermicelli or cappellini, broken into 2-inch lengths, about 1 cup
• 1 cup finely chopped onions
• 2 teaspoons finely minced garlic
• 2 chipotle chilies, available in shops that specialize in Latin-American foods, optional
• 4 cups strong, rich chicken broth
• 1 unblemished, ripe avocado, about 1/2 pound
• 2 teaspoons lemon juice
• 6 teaspoons finely chopped fresh coriander, optional
• 6 lime wedges for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    179 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 7 grams protein; 4 milligrams cholesterol; 237 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Bring enough water to the boil to cover the tomatoes when they are added. Cut away and discard the cores from the tomatoes. Drop the tomatoes into the water and let stand about 20 seconds.
2. Drain the tomatoes and pull away the skin. Cut each tomato crosswise in half. Squeeze gently to remove the seeds.
3. Cut the tomatoes into small cubes. There should be about one and one-half to two cups. Set aside.
4. Heat the oil in a skillet and add the vermicelli or cappellini. Cook, stirring, until the pasta is golden. Do not overcook. Remove and drain, leaving the oil in the skillet.
5. Add the onions and garlic to the oil remaining in the skillet and cook briefly until the onions are wilted.
6. Add the tomatoes and stir. Cook about one minute and add the chilies. The chilies are not essential, but they give a very special character to the soup.
7. Pour the mixture into the container of a food processor or electric blender and blend as thoroughly as possible. There should be about one and three-quarters cups.
8. Bring the chicken broth to the boil in a large saucepan and add the tomato mixture. Bring the mixture to the boil and add the vermicelli. Cook until the vermicelli is tender, three to five minutes.
9. Cut the avocado in half and discard the pit. Cut away and discard the skin. Cut the avocado flesh into half-inch cubes. There should be about one cup. Put the avocado cubes in a bowl and add the lemon juice. Stir to coat the pieces so they do not discolor.
10. Place a tablespoon or so of cubed avocado in each of six soup bowls or cups. Spoon an equal portion of the soup into each. Sprinkle with chopped fresh coriander, if desired, and serve with lime wedges on the side, the juice to be added according to individual taste.

55 minutes