<a href="http://www.lgssales.com/wp-content/uploads/Tomato-Basil-Soup.jpg"><img src="http://www.lgssales.com/wp-content/uploads/Tomato-Basil-Soup.jpg" alt="Tomato Basil Soup" width="300" height="250" class="alignright size-full wp-image-1451" /></a><strong>Ingredients:</strong> 
<ul>
	<li>1 Avocado from Mexico</li>
	<li>7 large, ripe plum tomatoes, diced</li>
	<li>1 quart vegetable/chicken stock</li>
	<li>1 cup heavy cream</li>
	<li>1 large onion, diced</li>
	<li>1 tsp dry oregano</li>
	<li>1 tbsp chopped garlic</li>
	<li>5 fresh basil leaves</li>
	<li>Salt/pepper to taste</li>
</ul>

<strong>Directions:</strong>
<ol>
		<li>Heat a 3 quart soup pot to medium-high heat 3 minutes. When hot, add oil, sauté tomatoes and garlic for 3-5 minutes. </li>
	<li>Add pinch of salt and pepper, oregano, and basil. Cook another 5 minutes.</li>
 	<li>Add stock and cook for 12-15 minutes until all ingredients are soft and well blended.</li>
 	<li>Optional: Remove soup from stove top and stir in heavy cream. Blend using a hand or countertop blender. Be very careful to allow soup to cool for 10 minutes before blending.</li>
</ol>

<strong>Avocado Garnish:</strong>
Cut Avocado length-wise and twist the two sides in the palm of your handsto separate the two sides. Remove the pit, scoop out avocado with a spoon, and cut into small pieces. Add as a garnish on top of the soup. For additional presentation and flavor, add a dollop of sour cream.