Best 3 Chilled Tomato And Avocado Soup Recipes

Indulge in a culinary journey with our tantalizing Chilled Tomato and Avocado Soup, a refreshing and vibrant soup perfect for warm days. This soup symphony harmonizes the sweet tang of tomatoes, the creamy richness of avocado, and a medley of herbs and spices, resulting in a symphony of flavors that dance on the palate.

This article presents a delightful collection of chilled tomato and avocado soup recipes, each offering unique variations to suit your taste preferences. From the classic chilled tomato and avocado soup with its simple yet satisfying flavors to the zesty Mexican-inspired version infused with the vibrancy of chili and lime, these recipes promise a flavor adventure.

For those seeking a creamy and luxurious experience, the creamy chilled tomato and avocado soup with roasted red peppers adds a touch of smoky sweetness. And for those who love a bit of spice, the spicy chilled tomato and avocado soup packs a punch with the heat of jalapeños and cayenne pepper.

Whether you prefer a classic, zesty, creamy, or spicy soup, our curated recipes provide options to satisfy every palate. Dive into this culinary exploration and discover the refreshing allure of chilled tomato and avocado soup, a delightful dish that will cool you down and tantalize your taste buds.

Here are our top 3 tried and tested recipes!

CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA

Chilled Avocado and Yogurt Soup with Tomato Salsa image

Provided by Janet Fletcher

Categories Soup/Stew Tomato Low Fat Kid-Friendly Yogurt Lunch Avocado Healthy Low Cholesterol Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 6 Servings

Number Of Ingredients 17

Ingredients

2 large ripe but firm avocados
1 1/2 cups buttermilk
1 1/2 cups plain yogurt
2 heaping tablespoons chopped cilantro
1 large clove garlic, thinly sliced
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, or more to taste
1/2 teaspoon toasted and ground cumin seeds
1 tablespoon freshly squeezed lime juice
Kosher or sea salt
For the salsa:
1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice
1/4 cup finely minced white onion
2 heaping tablespoons chopped cilantro
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, finely minced
1 small clove garlic, finely minced
Kosher or sea salt
Freshly squeezed lime juice

Steps:

Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

CHILLED TOMATO AND AVOCADO SOUP

Chilled Tomato and Avocado Soup image

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.

Provided by DCOX101

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h20m

Yield 6

Number Of Ingredients 10

Ingredients

1 ripe tomato, peeled and quartered
2 large avocados - peeled, pitted, and sliced
1 small onion, quartered
1 green bell pepper, chopped
¼ cup fresh lemon juice
1 quart tomato juice
1 ¼ cups plain nonfat yogurt
salt to taste
¼ cup chopped fresh chives
cayenne pepper to taste

Steps:

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.
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 : Calories 215.2 calories, Carbohydrate 22.7 g, Cholesterol 1 mg, Fat 14.1 g, Fiber 7.9 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 663.8 mg, Sugar 10.9 g

CHILLED TOMATO SOUP WITH SEARED SCALLOPS, AVOCADO, AND RIPPED BASIL

Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil image

I used a shallow bowl for this recipe so that the scallops can be seen rather than sinking to the bottom. This recipe is very quick to make and an elegant starter to a meal for your guests. It is also a winner without the scallops and if you grow your own tomatoes, you can use the softer tomatoes and the flavor should be even better. Drizzle a little more avocado oil over the soup and you are ready to serve.

Provided by genevievescuisine

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 2h15m

Yield 4

Number Of Ingredients 9

Ingredients

2 pounds tomatoes, chopped
2 tablespoons balsamic vinegar
2 tablespoons avocado oil
1 teaspoon salt
1 tablespoon vegetable oil
16 fresh sea scallops
1 avocado - peeled, pitted and diced
freshly ground black pepper to taste
8 basil leaves, torn into pieces

Steps:

Place the tomatoes, balsamic vinegar, avocado oil, and 1 teaspoon of salt into a blender. Puree on high until smooth, then strain through a mesh strainer, and refrigerate until cold, at least 2 hours.
Heat the oil in a skillet over high heat until it begins to smoke. Place the scallops into the hot oil. Cook until the scallops are golden brown on each side, and the center has turned opaque, 1 to 2 minutes per side.
To serve, pour the chilled soup into shallow bowls. Scatter the diced avocado into the soup, and place 4 scallops in each bowl. Sprinkle the soup with ground pepper and torn basil leaves to serve.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 17.2 g, Cholesterol 37.4 mg, Fat 19.1 g, Fiber 6.2 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 780.9 mg, Sugar 7.4 g

Tips:

Choose ripe, flavorful tomatoes: This is key to making a delicious soup. Look for tomatoes that are deep red and have a slightly sweet smell.
Use a variety of tomatoes: For a more complex flavor, use a mix of different types of tomatoes, such as Roma, cherry, and heirloom.
Roast the tomatoes: Roasting the tomatoes intensifies their flavor and brings out their natural sweetness.
Use a good quality avocado: A ripe, creamy avocado will make the soup smooth and rich.
Season the soup to taste: Be sure to taste the soup as you make it and adjust the seasonings as needed.
Chill the soup thoroughly: This soup is best served chilled, so be sure to chill it for at least 2 hours before serving.
Garnish the soup with fresh herbs: Fresh herbs, such as cilantro, basil, or mint, add a pop of color and flavor to the soup.

Conclusion:

This chilled tomato and avocado soup is a refreshing and flavorful soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup spicy, tangy, or creamy, this soup has something for everyone. So next time you are looking for a light and healthy lunch or dinner option, give this chilled tomato and avocado soup a try. You won't be disappointed!