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1
Bring enough water to the boil to cover the tomatoes when they are added.
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2
Cut away and discard the cores from the tomatoes.
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3
Drop the tomatoes into the water and let stand about 20 seconds.
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4
Drain the tomatoes and pull away the skin.
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5
Cut each tomato crosswise in half.
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6
Squeeze gently to remove the seeds.
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7
Cut the tomatoes into small cubes.
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8
There should be about one and one-half to two cups.
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9
Set aside.
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10
Heat the oil in a skillet and add the vermicelli or cappellini.
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11
Cook, stirring, until the pasta is golden.
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12
Do not overcook.
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13
Remove and drain, leaving the oil in the skillet.
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14
Add the onions and garlic to the oil remaining in the skillet and cook briefly until the onions are wilted.
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15
Add the tomatoes and stir.
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16
Cook about one minute and add the chilies.
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17
The chilies are not essential, but they give a very special character to the soup.
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18
Pour the mixture into the container of a food processor or electric blender and blend as thoroughly as possible.
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19
There should be about one and three-quarters cups.
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20
Bring the chicken broth to the boil in a large saucepan and add the tomato mixture.
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21
Bring the mixture to the boil and add the vermicelli.
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22
Cook until the vermicelli is tender, three to five minutes.
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23
Cut the avocado in half and discard the pit.
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24
Cut away and discard the skin.
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25
Cut the avocado flesh into half-inch cubes.
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26
There should be about one cup.
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27
Put the avocado cubes in a bowl and add the lemon juice.
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28
Stir to coat the pieces so they do not discolor.
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29
Place a tablespoon or so of cubed avocado in each of six soup bowls or cups.
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30
Spoon an equal portion of the soup into each.
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31
Sprinkle with chopped fresh coriander, if desired, and serve with lime wedges on the side, the juice to be added according to individual taste.
