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Chilled Avocado Tomato Soup Recipe

Cookstr
Course: Appetizer, Main Course
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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Chilled Avocado Tomato Soup

Photo by: Joseph DeLeo

This creamy soup is a hearty beginning to any meal.

Yield: 4 to 6 servings

INGREDIENTS

  • 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

Topping:

  • 2 ripe avocados, cubed
  • 1 cucumber, peeled and cubed
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons freshly squeezed lemon juice
  • ½ teaspoon sea salt

Directions

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.

Notes

FOR A CHANGE...

• Add additional toppings, such as diced red bell peppers, diced yellow tomatoes, or diced jicama.

TASTES GREAT WITH...

Corn Chips


© 2010 Lisa Mann
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

248kcal (12%)
481mg (20%)
20g
7g
20g (30%)
0g
3g (14%)
13g
2g
0mg (0%)
7g
4g
55mg
807mg
56mcg RAE (2%)
31mg (52%)
42mg (4%)
1mg (8%)
FROM THE KITCHEN OF...

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