Best Cold Avocado And Tomato Soup Recipes

Chilled Avocado Tomato Soup image

Provided by Chef Col B

Categories Vegetable

Time 1h20m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 10

2 cups fresh corn, cut from cob
4 cups tomato juice
1 cucumber, peeled, cubed, and seeded
2 ripe avocados, peeled, pitted and cubed
4 tablespoons fresh lime juice
2 large garlic cloves, minced
1 1/2 teaspoons cumin
1/4 teaspoon ground red pepper
salt
chopped fresh cilantro

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

Cold Avocado and Tomato Soup image

Yield Makes about 5 cups

Number Of Ingredients 11

2 ripe avocados, halved, peeled
3/4 cup buttermilk
1 10-ounce cucumber, peeled, halved, seeded, cut into pieces
2 large green onions (including green tops), chopped
1/4 cup (or more) canned chicken broth
1 pound ripe tomatoes, halved, seeded, quartered
1 cup packed roasted red bell peppers (from jar)
1 tablespoon sugar
1 tablespoon fresh tarragon leaves
Sour cream
Fresh tarragon sprigs

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.