Tomato and Avocado Summer Soup

    15 min

    This is a refreshing cold summer soup. Be sure to use the freshest and ripest ingredients for best flavour. Serve with a drizzle of extra virgin olive oil and crusty bread.

    48 people made this

    Serves: 2 

    • 4 large tomatoes
    • 1 avocado - peeled, stone removed and diced
    • 75g (3 oz) frozen sweetcorn, thawed
    • 2 tomatoes, diced
    • handful chopped fresh coriander
    • 1 tablespoon fresh lemon juice
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Ready in:15min 

    1. Using a juicer, extract the juice of the 4 large tomatoes.
    2. In a medium bowl, combine the tomato juice, avocado, sweetcorn, 2 diced tomatoes, coriander and lemon juice. Season to taste with salt and pepper. Transfer to serving bowls.


    If you don't have a juicer, simply purée the tomatoes in a blender or food processor.

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    Reviews in English (37)


    Something else. I prefer to mash tomatoes instead of using the juice. It tastes fresher and there's something satisfying about mashing tomatoes in a colander. I use about 8 largeish tomatoes to make 3 or four modest servings.  -  24 Jul 2008


    Took shortcuts. Divine! I always use tomato juice in lieu of juicing the tomatoes (I don't have a juice extractor) in this recipe. And for tonight's dinner party I added little prawns. It's delicious, refreshing and GONE way too soon.  -  24 Jul 2008


    Took shortcuts. This soup is so good, I can barely stand it. I must admit, I cheated a bit. I used shop bought tomato juice...but that bumped up the quickness rating.  -  24 Jul 2008