Everyone I know goes crazy for Cinco de Mayo, and why wouldn't they? For weeks I've been hearing about parties, taco fests, and other celebrations. Tacos and avocados have (further) taken over Instagram. Even I had gone out and purchased everything I'd need to put together a delicious chicken taco recipe. But then I thought, maybe I should do something a little different. Maybe enough taco recipes have been circulated this week. So I repurposed those same ingredients, minus the chicken, and came up with this beautiful soup. The original idea for the recipe was shared with me by my good friend Jessey, who said she made a coconut tomato soup that was out of this world. I took that idea and made it my own, using the taco fixings as garnishes. Here's how you can make it for yourself

Free from peanuts, tree nuts (excluding coconut), dairy, soy, egg, wheat, fish, shellfish
Gluten-free and vegan

Ingredients
1 tbsp. olive oil
1 clove of garlic, finely chopped
1 tsp sea salt
2 cups whole plum tomatoes, blended
3/4 cup coconut milk
1/4 cup corn
a rough handful of cilantro leaves
1 avocado, cubed
1 tbsp. finely diced red onion

Simmer the oil, garlic, and salt until it becomes fragrant. Add the tomato and coconut milk and bring to a low boil, then turn down to low and simmer for a half hour, stirring often. You can add the corn, cilantro, and red onion to the soup at this point, or you can dress the soup once it has been served. Add the avocado right before serving.

Optional: add black beans, or a dash of cayenne or paprika