Chilled Tomato and Avocado Soup Recipe -
Chilled Tomato and Avocado Soup Recipe

Chilled Tomato and Avocado Soup

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins

    2 hrs 20 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2008

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 corn cut from the cob for some texture and a little sweetness. I also chopped a third avocado and stirred it in. I blended in about 1/3 cup of cilantro, added 1 tsp of sea salt, and added a sprinkle of cumin to each bowl. I may add garlic next time. A note about the flavor: With 32 oz of tomato juice, this is not going to taste like avocado. The avocado is used only to add a creamy texture. This soup has a nice flavor, but if you're looking for an avocado-flavored soup, this isn't it.

Most Helpful Critical Review
Sep 11, 2006

You could not taste the avocado at all and the green pepper was very overpowering.


18 Ratings

Jul 07, 2006

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

Aug 09, 2006

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 instead of lemon juice.

Jul 29, 2006

Gives a new twist to gazpacho and a very tasty, good recipe. I let everyone add their own cayenne as I do not like spicy foods.

Dec 15, 2009

I made this just as written except that I only used 6 oz of yogurt. It turned out great, although visually it was very unappealing, as another reviewer mentioned. I really enjoyed the flavor, however.

Jul 11, 2011

I thought this soup was very tasty, and my family enjoyed it as well! It was a great idea for lunch on a hot day (we had mexican blt sandwiches as well). I did saute the onion and the bell pepper just a tad before adding them to the soup because my family would not have enjoyed it as much if those ingredients were too overpowering. I also seasoned it with a little black pepper (in addition to the cayenne), and I only used 2.5 cups (20 oz) of vegetable juice instead of a quart of tomato juice. I really wanted to taste the avocado because I was using some nice ripe ones. I processed it in a food processor and then put it in a blender to make it smoother, and I really don't think it looked unappealing at all. It has a similar texture and color to many bisque-like soups. Once it was garnished, it actually looked quite pleasant, and it turned out to be tasty as well. This recipe may not fit everyone's personal taste, but it is certainly worth a try! I will definitely make it again! :) Thanks for submitting it!

May 09, 2008

I just made this soup, and everybody liked it except for my 3 year old nephew. My niece (who is two) loved it though, she is currently completely covered in it. I also did not have any onions, so I added two spring onions, and I added less than what the recipe called for in tomato juice (I think about half), and instead of mincing the tomatoes, I chopped them, and added them. I made steamed asparagus, minted corn and goat cheese baguette, and shrimp in a parsley and garlic sauce with it(I had to feed a whole lot of people), and it was all OK, except maybe for the asparagus (it just doesn't really fit). Everything has been eaten. It really is a bit intense for a main dish, I think it would be fantastic as a starter.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 7.9 g
  • 31%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 664 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Garden Fresh Tomato Soup

See how to make quick tomato soup from scratch.

Rich and Creamy Tomato Basil Soup

This creamy soup is made with fresh tomatoes, cream, and butter.

Gretchen's Tomato Orange Soup

See how to make this comfort food favorite with a bright, delicious twist.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States