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Swan's Summer Soup

Swan's Summer Soup

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Nathaniel Swan

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

Directions

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

Beezie
41
10/10/2003

This soup is so good, I can barely stand it. I'm a gazpacho-junkie so this dish couldn't have been tastier. I must admit, I cheated a bit. I used commercially canned tomato juice...but that bumped up the quickness rating.

KRICKYR
36
9/1/2003

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 salad shrimp. It's delicious, refreshing and GONE way too soon.

Kalamata
32
9/9/2004

I prefer to squish tomatoes instead of using the juice. It tastes fresher and there's something satisfying about squishing tomatoes in a colander. I use about 8 largeish tomatoes to make 3 or for modest servings.