Yield: 1 1/2 cups, 2 servings

For an all-American soup and sammy lunch, try this Cream of Tomato with a Veggie Sub.

Ingredients

• 3 tomatoes, chopped
• 1/4 cup water
• 1/2 teaspoon crushed garlic
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/2 avocado, chopped
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons minced fresh dill or basil, or 1/2 teaspoon dried

Equipment

• measuring cups
• measuring spoons
• cutting board
• serrated knife, 5-inch
• chef’s knife, 8-inch
• garlic press
• blender
• rubber spatula

Put the tomatoes, water, garlic, onion powder, and salt in a blender and process until smooth. Add the avocado and olive oil and blend again until smooth. Add the dill and blend briefly, just to mix. For a chilled soup, refrigerate for 30 minutes before serving. Stored in a sealed container in the refrigerator, Cream of Tomato Soup will keep for 2 days.