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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