No Cook Avocado and Tomato Soup

    (42)
    15 minutes

    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.


    49 people made this

    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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    Reviews and Ratings
    Global Ratings:
    (42)

    Reviews in English (37)

    by
    42

    This soup is so good, I can barely stand it. I'm a gazpacho-junkie so this dish couldn't have been tastier. I must admit, I cheated a bit. I used commercially canned tomato juice...but that bumped up the quickness rating.  -  03 Feb 2002  (Review from Allrecipes USA and Canada)

    by
    37

    Divine! I always use tomato juice in lieu of juicing the tomatoes (I don't have a juice extractor) in this recipe. And for tonight's dinner party I added little salad shrimp. It's delicious, refreshing and GONE way too soon.  -  21 Jun 2003  (Review from Allrecipes USA and Canada)

    by
    32

    I prefer to squish tomatoes instead of using the juice. It tastes fresher and there's something satisfying about squishing tomatoes in a colander. I use about 8 largeish tomatoes to make 3 or for modest servings.  -  09 Sep 2004  (Review from Allrecipes USA and Canada)

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