Chilled Tomato Avocado Soup


/ / / /

1 Star2 Stars3 Stars4 Stars5 Stars (70 votes, average: 3.77 out of 5)

A delicious and refreshing way to enjoy fresh garden tomatoes, this soup is great for hot days and pairs perfectly with good bread (we recommend Ikarian-Style Sourdough!). You can also enjoy this hot if you prefer.

Recipe adapted from 1st edition of An Apple a Day, one of the most popular and enduring cookbooks among the Adventists of Loma Linda, CA. The original edition (and the updated editions following) was put together by many of the wives of the doctors of the Loma Linda University School of Medicine. Adapted by Naomi Imatome-Yun.




6 tomatoes, chopped or 4 cups canned tomatoes

6 green onions, minced

1 clove garlic, minced

1 bay leaf

¼ tsp salt

1 cup water

2 cups vegetable broth

1 avocado, diced

Lemon wedges

Cashew cream, optional topping

Chopped chives or scallions, optional garnish


  1. In a soup pot, combine tomatoes, onion, garlic, bay leaf, salt and one cup of water.
  2. Simmer for 20-30 minutes.
  3. Add broth and simmer for 15 minutes longer.
  4. Strain through sieve or cloth.
  5. Chill thoroughly.
  6. Spoon into bowls and add avocado.
  7. Serve with lemon wedges and cashew cream topping and chives or scallions for optional garnish.