With their high levels of lycopene, tomatoes protect cells. Paired with the fiber, good fatty acids, magnesium, potassium and antioxidants in avocados, this refreshing soup is a perfect marriage in a bowl.

For a heartier bowl add 1/2 cup of cooked brown rice before serving and or a protein: cooked beans, grilled chicken breast, cooked shrimp etc.

This soup may also be served hot.

INGREDIENTS
Serves 6

4 pounds vine ripened plum tomatoes
2 cups vegetable or chicken stock
Celtic sea salt and freshly ground pepper to taste
1 Tablespoon of Virgin olive oil
1 medium sweet onion, chopped
1 cucumber, peeled, seeded and chopped
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon cayenne pepper
1 teaspoon fresh thyme, finely chopped
3 cloves garlic, minced
2 avocados, cut into 1/4 inch cubes
Juice of one freshly squeezed lime
3 tablespoons (or more to taste) fresh cilantro, chopped

INSTRUCTIONS

1. Bring a large pot of water to a boil. Core and discard tomato stems; cut an X in the skins on the opposite side. Place in boiling water and blanch for 20 seconds or until skin starts to peel.

2. Using a slotted spoon, transfer tomatoes to a large bowl of ice water when cool, remove. With a paring knife, peel skins off and squeeze out seeds.

3. In a blender or food processor, add tomatoes, broth, sea salt and freshly ground pepper. Puree until smooth and set aside.

4. In a deep pan, heat olive oil and lightly sauté onion and cucumber. Add cumin, ginger, thyme, cayenne pepper and garlic, sauté for 5 minutes on medium heat or until the garlic is golden. Add pureed tomatoes and simmer for 15 minutes. Allow soup to cool off a bit.

5. Toss avocado cubes with lime juice salt and pepper.

6. Once soup is cool strain through a sieve into a large bowl. If serving hot transfer into a soup pan and reheat. If serving cold place in the refrigerator until ready to serve. For cold soup: in a time crunch place the soup on a large bowl of ice.

7. Add avocados, lime juice salt and pepper.

8. Ladle soup into individual bowls and garnish with cilantro.