Roasted Tomato + Avocado Soup

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  • 2 cucumbers large, peeled and sliced
  • 1 avocado large ripe
  • 2 limes juiced
  • 3 basil leaves
  • ½ tsp sea salt + extra to taste
  • ½ tsp freshly ground pepper + extra to taste
  • water


  • 1 tbsp extra-virgin olive oil
  • 1-2 dried ancho chilies or ½ teaspoon red pepper flakes
  • ½ cup whole cherry tomatoes
  • 1 tbsp balsamic vinegar
  • sea salt to taste
  • freshly ground pepper to taste
  • Blend all of the soup ingredients except for the water in a powerful blender until smooth, thinning with ½ cup of water slowly to get a consistency you prefer (some may want thicker while others thinner).
  • In skillet, heat the olive oil over medium heat. Add the dried chili, stirring until the chili is coated in oil and heated through.
  • Add the cherry tomatoes and balsamic vinegar. Cook over medium low heat, stirring a few times, until the tomatoes soften. Season to taste with salt and pepper.
  • Plate out your prepared soup then top with roasted tomatoes, more dried chili flakes, lime slices, and any other herbs you like.
This is a cool/room temperature soup, but feel free to heat it up in a saucepan if you want something warming!
Make Ahead tip: The soup and the tomatoes can be made in advance, simply keep them separate and reheat tomatoes before serving! This lasts well in the fridge for 3-4 days, best not to freeze.