Chilled Tomato Soup with Cucumber and Avocado

My inspiration clearly was gazpacho, the cold soup from Spain with a mix of tomatoes and veggies blended together. I hesitate to call this gazpacho because this veggies are not blended with the tomatoes, but are added to the soup after the tomatoes and spices are blended. This is a great summer soup to serve at barbecues, or part of a light lunch with sandwich.

Chilled Tomato Soup with Cucumber and Avocado

This Chilled Tomato soup with cucumber and avocado is the perfect summer soup for lunch with a sandwich or serving at barbecues.

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Prep Time 15 mins

Cook Time 3 mins

Rest time 1 hr

Total Time 1 hr 18 mins

Course Appetizer

Servings 4 servings

Equipment

• Blender or food processor
• Strainer or colander
• medium bowl
• Wooden spoon
• Chef knife

Ingredients

  

• 3 lbs Roma Tomatoes
• ⅓ Cup Roasted tomatoes
• 1 Tsp Worcestershire sauce
• 2 Tbsp Tomato paste
• 1 Tsp Sugar
• ½ Tsp Salt
• 1/8 Tsp Cayenne pepper
• ¼ Tsp White pepper
• 2 Cloves Garlic
• ¼ Cup Green Bell Peppers Diced
• ⅓ Cup Cucumbers Diced
• 2 Tbsp Red onion Diced
• ⅓ Cup Tomatoes Diced
• ⅓ Cup Avocado Diced
• ½ Lime
• 2 Tsp Cilantro Diced finely
• Water As needed

Instructions

 

• Dice the 3 lbs tomatoes and the ⅓ cup roasted tomatoes and place into blender.
• Add olive oil, Worcestershire sauce, tomato paste salt, sugar, garlic and white and cayenne peppers. Blend till smooth.
• Place strainer over bowl and with wooden spoon, work liquid through strainer until only pulp remains. Discard pulp.
• Dice remaining tomatoes, cucumber, onion and avocado. Squeeze in juice from lime. Mix into soup and chill for at least an hour. when ready to serve, garnish with cilantro.

Keyword Chilled soup, Roasted tomatoes, Soup, Summer soups, Tomatoes