No Cook Avocado and Tomato Soup
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.
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
- 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.
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)
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)
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)
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)