Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas

Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas

Roasted Tomato Soup:

2½ pounds of plum tomatoes, halved length-wise

Kosher salt

Ground black pepper

1 large onion, chopped

1 tablespoon of butter

¼ cup of extra virgin olive oil, divided

2 cups of coconut milk, almond milk, or half & half

¼ cup of Parmigiano-Reggiano, grated, plus more for garnish

Instructions:

1. Preheat oven to 400 degrees F.

2. Place the tomatoes cut-side up on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and ground black pepper and bake for 1 hour, until tomatoes are lightly charred on the edges.

3. In a large soup pot over medium-low heat, add the onions, butter, 2 tablespoons of olive oil, and 5-finger pinches of salt and ground black pepper. Cook for 20-25 minutes, stirring often, until onions are caramelized and brown colored.

4. Carefully transfer the roasted tomatoes, caramelized onions, coconut milk, and cheese to a blender. Blend until smooth, about 90 seconds.

5. Add the tomato soup back to the soup pot and heat up over medium heat. Serve with more grated cheese and enjoy!

Avocado Toast:

2 ripe avocados

2 tablespoons of olive oil

½ teaspoon of kosher salt

2 large slices of French bread, lightly toasted

Garnishes:

Crispy Chickpeas (recipe below)

Cherry tomatoes

Chia seeds

Watermelon radishes

Lemon

Fennel fronds

Instructions:

1. In a large bowl, combine the avocados, olive oil, and salt. Using a hand mixer, beat on high speed until smooth.

2. Spread over toasted bread and top with garnishes of your choice. Enjoy!

Crispy Chickpeas:

1-15-oz. can of chickpeas, no salt added, drained

2 tablespoons of extra virgin olive oil

Smoked paprika

Chili powder

Kosher salt

Ground black pepper

Instructions:

1. Preheat over to 375 degrees F.

2. In a bowl, toss all ingredients together. Transfer to a baking sheet in an even layer and bake for 1 hour, until chickpeas are golden brown. Let cool before serving.