Chilled Tomato and Avocado Soup recipe

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Ingredients

1 ripe tomato, peeled and quartered
2 large avocados - peeled, pitted, and sliced
1 small onion, quartered
1 green bell pepper, chopped
¼ cup fresh lemon juice
1 quart tomato juice
1 ¼ cups plain nonfat yogurt
salt to taste
¼ cup chopped fresh chives
cayenne pepper to taste

Nutrition Info

215.2 calories
carbohydrate: 22.7 g
cholesterol: 1 mg
fat: 14.1 g
fiber: 7.9 g
protein: 5.8 g
saturatedFat: 2.1 g
servingSize: -
sodium: 663.8 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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