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