Timzpacho Soup

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

 * 1) 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.
 * 2) I used a food mill to retrieve the pulp from the tomatoes, leaving the skin and seeds behind.
 * 3) Dice the avocados.
 * 4) Blend half the avocados with the tomatoes pulp until smooth.
 * 5) 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.
 * 6) Serve immediately with some good bread.