Cold Tomato Soup with Avocado and Lime

Name: Cold Tomato Soup with Avocado and Lime
Yield: Makes 1 quart, serving 4
Ingredients: whole cilantro leaves for garnish; virgin olive oil or sour cream, to finish the soup; virgin olive oil or sour cream, to finish the soup; juice of 1 large lime; 1 avocado; salt; 1 thin slice of lime for each bowl; 1 small garlic clove; 2 scallions; ½ jalapeño pepper, or more to taste; ½ teaspoon ground cumin; 1 quart tomato juice; ½ bunch (about ½ cup leaves) cilantro; ½ bunch (about ½ cup leaves) cilantro

Preparation info

Makes 1 quart , serving
4

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

A fresh tomato soup can be used as the base for this cold soup, but canned-tomato juice also is a good place to start. This is one of the quickest soups you can make, and except for the avocado, it hasn’t any fat. It’s the perfect fast food to make on a hot day.

Ingredients

1 quart tomato juice
½ bunch (about ½ cup leaves) cilantro

Starter
Soup
Vegan
Gluten-free

Method

Pour the juice into a tureen and chill. Finely chop the cilantro, garlic, scallions, and jalapeño together. Add the cumin and lime juice and stir into the cold juice. Halve the avocado, cut it into slices or cubes, and add them to the mixture. Taste and season with salt if necessary or add more lime juice to sharpen the flavors. Serve very cold, garnished with thin slices of lime and cilantro l