Ingredients
1 ½ lb fresh tomatoes, cored, seeded, and roughly chopped
1 slice of bread, crusts removed, soaked in water
1 cucumber, peeled and seeded
1 clove garlic, peeled and roughly chopped
½ medium avocado, peeled
2 heaping tablespoons red onion, chopped
2 tablespoons fresh cilantro, thick stems removed
Juice and zest from ½ lime
1 tablespoon sherry vinegar
1 teaspoon sea salt, plus more to taste
½ cup extra-virgin olive oil
Instructions
- Blend all ingredients in a high-speed blender or food processor until smooth.
- Taste and adjust salt if needed.
- For a smoother texture, strain through a coarse sieve, pressing with a spoon (optional).
- Chill the soup for at least 2 hours before serving.
- Serve topped with croutons or fresh herbs for added texture and color.
Notes
- Swap cilantro for basil or parsley for a different flavor.
- Add jalapeño or cayenne for a spicy kick.
- Use lemon juice instead of lime for a brighter citrus note.
- For a vegan/gluten-free version, skip bread or use gluten-free bread.
- Stir well before serving if separation occurs after chilling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending, chilling
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
