Chilled Avocado Tomato Soup Recipe

Chilled Avocado Tomato Soup Recipe

  • 2 cloves garlic
  • 1 cucumber, peeled and roughly chopped
  • 4 cups cherry tomatoes
  • 1 cup fresh corn kernels, or frozen and thawed
  • ¼ cup cold pressed extra virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon red chili pepper flakes
  • 2 ripe avocados, cubed
  • 1 cucumber, peeled and cubed
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons freshly squeezed lemon juice
  • ½ teaspoon sea salt
  1. To make the topping, place the avocados and cucumber in a medium bowl. Add the cilantro, lemon juice, and sea salt, and mix well. Let marinate for about 5 minutes while you prepare the rest of the soup.
  2. Place all the soup ingredients in a food processor. Process until smooth, adding water 1 to 2 tablespoons at a time until the desired consistency is reached.
  3. Ladle the soup into bowls, skimming off any foam that may have formed at the top. Scoop a heaping spoonful of topping onto each portion and serve.
Recipe of the Day|