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."
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Ingredients

2 h 20 m servings 215 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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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.

Reviews

16
  1. 19 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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

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.

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, ...

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 pep...

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, s...

I really disliked this soup; the taste of onion and tomato juice totally overpowered the avocado. Tasted like acidic salsa.