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Rating: 3.76 stars
21 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1

This is a delicious cold soup and makes a quick summer meal with the addition of a loaf of sourdough bread. This soup has a distinctive flavor to it that you will love - somewhere between guacamole and gazpacho.

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Recipe Summary

prep:
20 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tomato, avocados, onion, green bell pepper, and lemon juice into the bowl of a food processor, and process until smooth. Pour in 1 cup tomato juice, and process to blend.

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  • Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill for 2 hours.

  • Serve in bowls garnished with dollops of yogurt, chives, and a sprinkling of cayenne pepper.

Nutrition Facts

215 calories; protein 5.8g; carbohydrates 22.7g; fat 14.1g; cholesterol 1mg; sodium 663.8mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/11/2008
This was good but I tweaked it quite a bit. I didn't use tomato juice or yogurt; instead I blended two very large beefsteak tomatoes (for a total of 3). I omitted the onion and I added raw corn cut from the cob for some texture and a little sweetness. I also chopped a third avocado and stirred it in. I blended in about 1/3 cup of cilantro added 1 tsp of sea salt and added a sprinkle of cumin to each bowl. I may add garlic next time. A note about the flavor: With 32 oz of tomato juice this is not going to taste like avocado. The avocado is used only to add a creamy texture. This soup has a nice flavor but if you're looking for an avocado-flavored soup this isn't it. Read More
(45)

Most helpful critical review

Rating: 2 stars
09/11/2006
You could not taste the avocado at all and the green pepper was very overpowering. Read More
(6)
21 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
02/11/2008
This was good but I tweaked it quite a bit. I didn't use tomato juice or yogurt; instead I blended two very large beefsteak tomatoes (for a total of 3). I omitted the onion and I added raw corn cut from the cob for some texture and a little sweetness. I also chopped a third avocado and stirred it in. I blended in about 1/3 cup of cilantro added 1 tsp of sea salt and added a sprinkle of cumin to each bowl. I may add garlic next time. A note about the flavor: With 32 oz of tomato juice this is not going to taste like avocado. The avocado is used only to add a creamy texture. This soup has a nice flavor but if you're looking for an avocado-flavored soup this isn't it. Read More
(45)
Rating: 4 stars
07/07/2006
An excellent cold soup. I doubled the recipe used very large avocados added 1/2 cup more tomato juice and served 11 people nicely. Read More
(15)
Rating: 4 stars
08/09/2006
This was good and very refreshing. The soup is definitely more tomato than avocado. Would be delicious with real sour cream (of course). I also wonder if it would be better with lime juice instead of lemon juice. Read More
(9)
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Rating: 2 stars
09/11/2006
You could not taste the avocado at all and the green pepper was very overpowering. Read More
(6)
Rating: 5 stars
07/29/2006
Gives a new twist to gazpacho and a very tasty good recipe. I let everyone add their own cayenne as I do not like spicy foods. Read More
(5)
Rating: 5 stars
12/15/2009
I made this just as written except that I only used 6 oz of yogurt. It turned out great although visually it was very unappealing as another reviewer mentioned. I really enjoyed the flavor however. Read More
(4)
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Rating: 4 stars
05/09/2008
I just made this soup and everybody liked it except for my 3 year old nephew. My niece (who is two) loved it though she is currently completely covered in it. I also did not have any onions so I added two spring onions and I added less than what the recipe called for in tomato juice (I think about half) and instead of mincing the tomatoes I chopped them and added them. I made steamed asparagus minted corn and goat cheese baguette and shrimp in a parsley and garlic sauce with it(I had to feed a whole lot of people) and it was all OK except maybe for the asparagus (it just doesn't really fit). Everything has been eaten. It really is a bit intense for a main dish I think it would be fantastic as a starter. Read More
(3)
Rating: 2 stars
08/01/2006
I really disliked this soup; the taste of onion and tomato juice totally overpowered the avocado. Tasted like acidic salsa. Read More
(3)
Rating: 4 stars
07/11/2011
I thought this soup was very tasty and my family enjoyed it as well! It was a great idea for lunch on a hot day (we had mexican blt sandwiches as well). I did saute the onion and the bell pepper just a tad before adding them to the soup because my family would not have enjoyed it as much if those ingredients were too overpowering. I also seasoned it with a little black pepper (in addition to the cayenne) and I only used 2.5 cups (20 oz) of vegetable juice instead of a quart of tomato juice. I really wanted to taste the avocado because I was using some nice ripe ones. I processed it in a food processor and then put it in a blender to make it smoother and I really don't think it looked unappealing at all. It has a similar texture and color to many bisque-like soups. Once it was garnished it actually looked quite pleasant and it turned out to be tasty as well. This recipe may not fit everyone's personal taste but it is certainly worth a try! I will definitely make it again!:) Thanks for submitting it! Read More
(3)