Last updated: 07 Jul 2010

Tomato and Avocado Summer Soup

Recipe by: Nathaniel Swan | Photo by: Allrecipes

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Prep: 15 mins |
Serves: 2

This is a refreshing cold summer soup. Be sure to use the freshest and ripest ingredients for best flavour. Serve with a drizzle of extra virgin olive oil and crusty bread.

Recipe provided by:

Allrecipes

Ingredients
(See nutrition)

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

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Preparation method

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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Nutrition

Energy 1278.63 kJ
Total Fat 17.6 g
Saturated Fat 2.8 g
Salt 258.4 mg
Total Carbs 39.4 g
Fibre 11.9 g
Protein 7.7 g
Sugar 17.7 g