Chilled tomato and avocado soup
1 / 1
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.
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
- 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.
- 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.
- Serve in bowls garnished with dollops of yoghurt, chives and a sprinkling of cayenne pepper.
Write a review
Click on stars to rate