Chilled Tomato and Avocado Soup

Chilled Tomato and Avocado Soup

16
DCOX101 0

"This is a delicious cold soup and makes a quick summer meal with the addition of a loaf of sourdough bread. This soup has a distinctive flavor to it that you will love - somewhere between guacamole and gazpacho."

Ingredients

2 h 20 m {{adjustedServings}} servings 215 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 664 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Place tomato, avocados, onion, green bell pepper, and lemon juice into the bowl of a food processor, and process until smooth. Pour in 1 cup tomato juice, and process to blend.
  2. Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill for 2 hours.
  3. Serve in bowls garnished with dollops of yogurt, chives, and a sprinkling of cayenne pepper.
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Reviews

16
  1. 18 Ratings

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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 co...

An excellent cold soup. I doubled the recipe, used very large avocados, added 1/2 cup more tomato juice, and served 11 people nicely.

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 in...