Keep this soup well chilled, but not so much that the chill dulls its flavors.
1 pound tomatoes, chopped (about 4 tomatoes)
1/4 cup chopped red onion
1/4 cup chopped seedless cucumber
1/4 cup chopped red bell pepper
1 clove garlic, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
2 avocados, diced (about 2 cups)
Combine all ingredients except avocado in a large bowl. Mash lightly with a potato masher, stir in 1 cup water, cover, and chill for at least 1 hour or up to 6. Stir in the avocado and serve immediately.
(based on individual servings)
Total Fat: 23 g
Saturated Fat: g
Sodium: 457 mg
Carbohydrates: 15 g
Fiber: 6 g
Protein: 3 g
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