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.
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)
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)
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)