Avocado and Tomato Soup

• 2 tbsp olive oil
• 1 cup chopped onion
• ½ cup chopped carrot
• ½ cup chopped celery
• 1 tbsp chopped garlic
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 6 oz tomato paste
• 1 28 oz can chopped tomatoes
• 2 cups vegetable nage (or chicken stock for non-vegetarian version)
• 1 cup water
• 1 cup white wine
• 1 tbsp white wine vinegar
• 1.5 oz fresh basil, chopped
• 1 bay leaf
• 2 avocados
• Baguette cut into small rounds
• Mozzarella cheese
• Truffle oil for drizzle
• Chive and grape tomato for garnish

Do not forget to season with salt and pepper ant each cooking stage. In a large, heavy bottomed pot heat the olive oil and add the onions, celery and carrot. Sweat for about 2-3 minutes over medium heat. Add the garlic, oregano and thyme and cook another minute. Add the tomato paste and cook until the paste starts to turn a dark brick color (be careful not to burn). Add the tomatoes, nage, wine, vinegar, basil and bay leaf. Simmer for about an hour or until the soup has reduced by about a third. Remove the bay leaf. Add the avocados and with an immersion blender (or in small batches in a blender) blend the soup. Serve with the toasted baguette rounds topped with melted mozzarella and a drizzle of truffle oil. Split the grape tomato in half lengthwise and with a paring knife make a small “X” on the skin side. Place the chive into the “X:” so it stands up and place in soup. Serve hot.