No Cook Avocado and Tomato Soup

5saves
15min


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.

Nathaniel Swan

Ingredients
Serves: 2 

  • 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

Directions
Preparation:15min  ›  Ready in:15min 

  1. Using a juicer, extract the juice from the 4 large tomatoes.
  2. 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.

Tip:

If you don't have a juicer, simply purée the tomatoes in a blender or food processor.

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