No Cook Avocado and Tomato Soup
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47 people made this
A cold soup that is perfect for a hot summer day. Freshly juiced tomatoes are combined with diced avocado, sweetcorn, and coriander. Serve with crusty bread.
4 large tomatoes
1 avocado, peeled, stone removed and diced
90g frozen sweetcorn, thawed
2 tomatoes, diced
handful chopped coriander leaves
1 tablespoon lemon juice
salt and freshly ground black pepper to taste
- Using a juicer, extract the juice from the 4 large tomatoes.
- In a medium bowl, combine the tomato juice, avocado, sweetcorn, diced tomatoes, coriander and lemon juice. Season to taste with salt and pepper. Transfer to serving bowls.
If you don't have a juicer, simply purée the tomatoes in a blender or food processor.
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