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Tomato and Avocado Summer Soup

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Picture by: Allrecipes

Recipe by: Nathaniel Swan

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.

Ready in 15 minutes

Saved as a favourite by 2 cook(s)

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

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Preparation method

Prep: 15 minutes

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.

Provided by: Allrecipes

Last updated: 07 Jan 2012