Guacamole Soup au Gratin

After the first real spring walk we have to fortify ourselves. “Vegetarian cooking for guests” is still on the kitchen table, and in it I found this nice avocado soup … I have about the ingredients together, so I can start.

• 1 avocado
• juice of 1/2 lime
• 2 small spring onions, cut into small strips
• 1 half tomato, peeled, seeded and finely chopped
• 3 cloves of garlic, finely grated
• 50 g sour cream
• pepper
• salt
• piment d’Espelette

I mix together, saving a few of the green spring onion rings for decoration. The oven preheats with the soup bowls on the highest broiler setting and the broth thawing.

• 200 ml vegetable broth

I make hot, but it should not boil. The guacamole goes in there.

Then I add the soup to the two hot bowls, it sizzles quite nicely! The

• Toast bread

I baked yesterday proves advantageous now with its half height. I cut off 4 narrow slices and use them to top the soup. On top still come

• 30 g Gruyere

and the bowls bake under the grill for about 7 minutes. Afterwards still

• 2 tsp sour cream
• green spring onion rings

as decoration on top. A nice, springtime pick-me-up! The amount is enough as an appetizer or for in between, 2 servings should make a decent meal for one person with a little extra bread.

guacamole soup au gratin with cheese on top, long lens, depth of field, professional color grading, clean sharp focus, film photography, evenly lit bright room, no shadows