Chilled Avocado Tomato Soup

This image courtesy of Joseph DeLeo

This creamy soup is a hearty beginning to any meal.


• Add additional toppings, such as diced red bell peppers, diced yellow tomatoes, or diced jicama.


Corn Chips

4 to 6 servings



Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, raw, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Taste and Texturecreamy, garlicky, light, savory

Type of Dishcold soup, soup


  • 2 cloves garlic
  • 1 cucumber, peeled and roughly chopped
  • 4 cups cherry tomatoes
  • 1 cup fresh corn kernels, or frozen and thawed
  • ¼ cup cold pressed extra virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon red chili pepper flakes
  • 2 ripe avocados, cubed
  • 1 cucumber, peeled and cubed
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons freshly squeezed lemon juice
  • ½ teaspoon sea salt


  1. To make the topping, place the avocados and cucumber in a medium bowl. Add the cilantro, lemon juice, and sea salt, and mix well. Let marinate for about 5 minutes while you prepare the rest of the soup.

  2. Place all the soup ingredients in a food processor. Process until smooth, adding water 1 to 2 tablespoons at a time until the desired consistency is reached.

  3. Ladle the soup into bowls, skimming off any foam that may have formed at the top. Scoop a heaping spoonful of topping onto each portion and serve.


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