Tomatsuppe & Guacamole

Here is a version of a soup posted in the September/October issue of Jamie Olivers magazine "Jamie" as a quick and nourishing meal perfect for weekdays - and it really is (I spend 45 minutes preparing both the soup and guacamole with no stress at all!)
Beside being easy and quick to prepare, this soup (both with and without guacamole) tastes amazing.
- With its rustic consistense, of both the soup and guacamole plus plenty of both chili & garlic, this dish is perfect for a cold and dark October evening.

Ingredients (2 persons)

Soup:

500 g Cherry tomatoes

4 Large tomatoes

1 Red chili

4 Garlic cloves

Olive oil

1 1/2 Onion (medium sized)

4 tbs Balsamic vinegar

1 Small handfull coriander

Salt/pepper

Guacamole:

1 Avocado

2 Red chilis

1 Lime

1 Small spring onion

2 tbs Creme fraiche

1 Small handfull coriander

Salt/pepper

Directions

Guacamole: Halve and stone the avocado. Remove the flesh and add the lime juice. Add chopped- chili, spring onion & coriander and blend briefly. Stir in creme fraiche, season with salt and pepper. 

Soup: Turn the oven on to 250C. Quarter the large tomatoes and put them, together with the whole cherry tomatoes, in a roasting tray. Halve the chili and add to the tomatoes together with crushed garlic. Drizzle with olive oil, season with salt and pepper and toss everything together. Put on the top shelf of the oven for 20-30 minutes.

Slice up the onion and fry in olive oil in a pot at medium heat until they start to soften. Add balsamic vinager and let it cook away. Stir occasionally. 

Add the tomatoes to the onions and briefly blend - the consistency should be fairly rustic. Chop up the coriander (safe a little for topping) and stir it in before seasoning with salt and pepper.

Serve right away topped with guacamole, coriander, and a drizzle of olive oil.