Cold Avocado And Tomato Soup Recipes
COLD AVOCADO AND TOMATO SOUP
Categories Soup/Stew Food Processor Dairy Fruit Pepper Tomato Vegetable Appetizer Freeze/Chill No-Cook Vegetarian Dinner Avocado Cucumber Bell Pepper Summer Chill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 11
Steps:
- Place first 4 ingredients in processor. Blend until smooth. Add 1/4 cup broth. Season to taste with salt and pepper. Blend to mix. Transfer soup to bowl. Cover and refrigerate.
- Place tomatoes, bell peppers and sugar in clean processor. Blend until smooth. Add tarragon leaves. Season with salt and pepper. Blend 30 seconds. Transfer to bowl. Cover and chill. (Both soups can be made 4 hours ahead.)
- If avocado soup is very thick, thin slightly with more broth. Ladle both soups simultaneously into each soup bowl. Garnish each with dollop of sour cream and tarragon sprig.
CHILLED AVOCADO TOMATO SOUP
Make and share this Chilled Avocado Tomato Soup recipe from Food.com.
Provided by Chef Col B
Categories Vegetable
Time 1h20m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook corn until tender.
- Combine corn, tomato juice, cucumber, avocados, lime juice, garlic and cumin.
- Put ground red pepper in a little water and heat on stove to release heat before combining it with the rest of the soup.
- Chill for 1-2 hours until very cold.
Nutrition Facts : Calories 192.9, Fat 10.7, SaturatedFat 1.6, Sodium 450.5, Carbohydrate 25.7, Fiber 6.9, Sugar 8.9, Protein 4.8
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