Chilled Tomato Avocado Soup

Recipe adapted from the Blue Zones recipe website.
Servings: 6

Ingredients

Soup

  • 6 tomatoes chopped or 4 cups canned tomatoes, drained and reserve the juice
  • 6 green onions minced
  • 3 - 4 garlic cloves minced
  • 1 tablespoons olive oil
  • 1 bay leaf
  • ¼ tsp salt
  • 1 cup reserved tomato juice or water
  • 2 cups vegetable broth
  • 1 avocado diced
  • Lemon wedges
  • Chopped chives or scallions optional garnish

Cashew Cream (optional topping)

  • 1 ½ cups raw cashews
  • ¾ cup water
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt

Instructions

Soup

  • Heat a heavy soup pan and add the oil.
  • Sauté the green onions and add the garlic, about 3 minutes. Add salt and pepper.
  • Add the tomatoes, bay leaf, and one cup of water or the reserved tomato juice.
  • Simmer for 20-30 minutes.
  • Add broth and simmer for 15 minutes longer.
  • Remove the bay leaf and let it cool, blend in blender for 3 minutes
  • Chill thoroughly.
  • Spoon into bowls and add avocado.
  • Serve with lemon wedges and cashew cream topping and chives or scallions for optional garnish.

Cashew Cream (optional topping)

  • Soak cashews overnight, if you can’t soak cashews overnight cover cashews with boiling water and soak for 1 hour.
  • Pour off all soaking water and drain cashews.
  • In a blender, combine soaked cashews with water, lemon, vinegar, and salt.
  • Blend for about 3 minutes until to desired consistently, scraping down sides of blender if needed.