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Cold Spicy Tomato Soup with Avocado and Chives


Cold Spicy Tomato Soup with Avocado and Chives recipe













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium


1 ½ pound tomatoes
1 each garlic cloves
½ cup stock
chicken or vegetable, well-chilled
½ teaspoon cumin
1 x salt and black pepper
1 each limes
to taste , juice of
1 x red hot pepper sauce
to taste
½ each avocados
cut into 1/2inch dice
2 teaspoons chives
fresh, minced


Fill a large pot with water and bring to a boil.

Core each tomato and cut a small x in the skin on the opposite end.

Lower 2 or 3 tomatoes into the boiling water and let blanch for 15 to 20 seconds or until the skins start to peel.

Immediately transfer the tomatoes to a large bowl of iced water.

Blanch the remaining tomatoes in the same manner. Peel each tomato by pulling the skins off with a paring knife.

Cut each tomato in half crosswise and squeeze out the seeds. Coarsely chop the seeded tomatoes.

In a blender or food processor purée the garlic clove and the chopped tomatoes.

Add the broth, cumin, salt, pepper, and 1 tablespoon lime juice, continuing to purée until smooth.

Pour the soup into a metal bowl, set the bowl in a bowl of iced water, and stir the soup occasionally until it is very cold.

Taste and adjust seasoning with Tabasco, salt, pepper and lime juice.

Divide the avocado and the chives between two chilled bowls and ladle the soup over them.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 8446% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 108mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 17%
Sugars g
Protein 6g
Vitamin A 30% Vitamin C 50%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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