Heat olive oil directly in a saucepan, add tomatoes in your own juice. Bring to a boil and simmer for about 5 minutes, salt and pepper to taste. Kill with a submersible blender, if it is too thick then pour in tomato juice and bring to a boil again.
Peel the avocado, remove the stone and cut into thin slices.
Pour the soup into plates, place in the center of the avocado and decorate with fresh basil. You can lay out an avocado beautifully with a rose or just as you like.
Tomato soup with avocado is very tasty, fresh and bright in taste and color. Cooking such a soup is quite simple and fast; it can be served hot and cold. You can also cook not only from canned tomatoes, but also from fresh ones. Avocado gives the soup fullness, it can also be cut into small cubes and then the soup will be more uniform. Add sugar to taste to prevent the soup from becoming too acidic.