Chilled tomato and avocado soup

    (24)
    20 min

    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.


    25 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (21)

    by
    45

    This was good, but I tweaked it quite a bit. I didn't use tomato juice or yogurt; instead, I blended two very large beefsteak tomatoes (for a total of 3). I omitted the onion, and I added raw corn cut from the cob for some texture and a little sweetness. I also chopped a third avocado and stirred it in. I blended in about 1/3 cup of cilantro, added 1 tsp of sea salt, and added a sprinkle of cumin to each bowl. I may add garlic next time. A note about the flavor: With 32 oz of tomato juice, this is not going to taste like avocado. The avocado is used only to add a creamy texture. This soup has a nice flavor, but if you're looking for an avocado-flavored soup, this isn't it.  -  11 Feb 2008  (Review from Allrecipes US | Canada)

    by
    15

    An excellent cold soup. I doubled the recipe, used very large avocados, added 1/2 cup more tomato juice, and served 11 people nicely.  -  07 Jul 2006  (Review from Allrecipes US | Canada)

    by
    9

    This was good and very refreshing. The soup is definitely more tomato than avocado. Would be delicious with real sour cream (of course). I also wonder if it would be better with lime juice instead of lemon juice.  -  09 Aug 2006  (Review from Allrecipes US | Canada)

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