Avocado soup with tomato salsa

Avocado soup with tomato salsa

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly
  • 20 minutes
  • D’Aria Blush 2009


  • 4 ripe avocados, peeled and quartered
  • 1 cup ready-made chicken or vegetable stock
  • Lemon juice, to taste
  • Sea salt and freshly ground black pepper
  • For the tomato salsa, toss:
  • 1 cup cherry tomatoes, chopped
  • 1 cup baby green tomatoes, chopped
  • 1 fresh red chilli, seeded and chopped
  • 1/2 cup chopped coriander
  • 2 T extra virgin olive oil, for drizzling

Cooking Instructions

Blend the avocados with the cold stock until combined.
Add a good squeeze of lemon juice and season to taste.
Ladle the chilled soup into glasses and spoon over the tomato salsa.

TASTE’s take:
Sometimes I heat a few torn tortillas or nacho chips and add them just before serving.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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