Spicy Tomato Soup With Coconut Yogurt and Avocado Grilled Cheese
[Vegan]

Soup

1. In a medium to large pot, heat olive oil over medium heat. Cook onions 3-5 minutes.
2. Add jalepeños, garlic, carrots and celery. Cook another 2-3 minutes, stirring.
3. Add crushed tomatoes and stock. Bring to a boil, then cover and simmer 15 minutes until vegetables are tender.
4. Remove from the heat and purée the whole soup until smooth.
5. Return the soup to the stovetop and stir in sugar and salt to taste, if needed.
6. Serve each bowl with a dollop of yogurt and a few small sprigs of chopped cilantro leaves.

Grilled Cheese

1. Assemble each sandwich with sliced cheese, tomato and avocado. Season with pepper. Close the sandwich and drizzle the top with olive oil and garlic powder.
2. Heat a sauté pan over medium heat and add a little olive oil. Place the sandwich in the pan and cook until browned on both sides, and cheese is melted.
3. Slice and serve hot.