Recipe

Chilled Mexican tomato soup with avocado salsa

Jan 30, 2013 1:00pm
  • 20 mins preparation
  • Serves 4
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Ingredients

Chilled Mexican tomato soup with avocado salsa
  • 1 kilogram vine-ripened tomatoes, cored, coarsely chopped
  • 1 cup tomato juice
  • 1 1/2 tablespoon lime juice
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon ground cumin
  • 2 teaspoon caster sugar
  • 1 avocado, chopped
  • 2 tablespoon coarsely chopped coriander
  • 2 teaspoon vegetable or olive oil
  • 4 flour tortillas, char-grilled, to serve

Method

Chilled Mexican tomato soup with avocado salsa
  • 1
    Combine tomato, tomato juice, 1tbsp lime juice, chilli, cumin and sugar. Blend in a blender or food processor, in batches, until smooth. Season. Return soup to bowl. Cover, then refrigerate until well chilled.
  • 2
    Meanwhile, combine avocado, coriander, remaining lime juice and oil in a bowl. Season.
  • 3
    To serve, stir soup until well combined, then divide among serving bowls. Top with avocado salsa. Serve with tortillas, if you like.

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