Ingredients
For Soup:
- 6 ripe tomatoes
- 1 clove garlic minced
- 2 Tbsp. olive oil
- 1 Tbsp. white wine vinegar
- 1-1/2 tsp. sugar
- 1/2 tsp. dried oregano
- 6 scallions thinly sliced
- 1/4 cup celery finely chopped
- 1/4 cup cucumber finely chopped
- 2 jalapenos seeded and minced
For Croutons:
- 1 cup avocado diced
- 1 green bell pepper seeded and chopped
- 1 Tbsp. cilantro
- lime wedges
- tt sour cream (optional)
Servings:
Instructions
- Seed and finely chop 1 tomato; reserve. Coarsely chop remaining 5 tomatoes. Combine 1/2 tomatoes, 3/4 cup tomato juice and garlic in a blender; process until smooth. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.
- Whisk lime juice, oil, vinegar, salt, sugar and oregano into tomato mixture. Stir in reserved finely chopped tomato, green onions, celery, cucumber and jalapenos. Refrigerate soup, covered, at least 4 - 24 hours to blend flavors.
- When ready to serve, stir soup will; ladle into chilled bowls. Top with croutons, avocado chunks, bell pepper, cilantro and sour cream
Recipe Notes
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