Chilled tomato and avocado soup

    Chilled tomato and avocado soup


    24 people made this

    About this recipe: This is a delicious cold summer soup, perfect for a light meal on a hot summer night. Enjoy its distinctive flavour - somewhere between guacamole and gazpacho.

    Serves: 6 

    • 1 ripe tomato, peeled and quartered
    • 2 large avocados - peeled, stone removed and sliced
    • 1 small onion, quartered
    • 1 green pepper, chopped
    • 4 tablespoons fresh lemon juice
    • 1L (1 3/4 pints) tomato juice
    • 275g (10 oz) low fat natural yoghurt
    • salt to taste
    • small handful chopped fresh chives
    • cayenne pepper to taste

    Prep:20min  ›  Ready in:20min 

    1. Place tomato, avocados, onion, green pepper and lemon juice into the bowl of a food processor, and process until smooth. Pour in 1/4 of the tomato juice, and process to blend.
    2. Transfer mixture to a large bowl, and mix in remaining tomato juice and 3/4 of the yoghurt. Season to taste with salt. Chill for 1 to 2 hours.
    3. Serve in bowls garnished with dollops of yoghurt, chives and a sprinkling of cayenne pepper.

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