Timzpacho Soup

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Prep Time:20
Cook time:30
Serves:3
== Description ==
This is a delicious cold Avocado and Eggplant soup. I'm not sure if it's original, or if it's known by another name. I just emptied out my fridge one day and i was stunned by the results.
== Ingredients ==
* 3 ripe avocados
* pulp from 6 ripe tomatoes
* 1 roasted eggplant
* 1 clove of garlic, finely chopped.
* 1 tbsp lime juice
* a little cilantro
* some decent olive oil
== Directions ==
# Cut the eggplant in half, drizzle with olive oil, and season with salt and pepper. Roast it in the oven until it looks soft and delicious. I cooked mine for 30 minutes at 350 °F. When it's cooked, pull the flesh away from the skin and chop into 1 inch chunks.
# I used a food mill to retrieve the pulp from the tomatoes, leaving the skin and seeds behind.
# Dice the avocados.
# Blend half the avocados with the tomatoes pulp until smooth.
# Mix the avocado and tomato pulp with the rest of the avocados and the egg plant. Add a couple of table spoons of olive oil, the lime juice, the cilantro and the garlic. Season with salt and pepper.
# Serve immediately with some good bread.
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Category:Vegetarian Soup Recipes
Category:Tomato Recipes
Category:Avocado Recipes
Category:Eggplant Recipes