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Yellow Tomato Soup with Avocados

  • August 19, 2014
  • 10:31 am
Yellow Tomato Soup with Avocados

YIELD 3 servings


Cilantro Oil:
1 cup fresh cilantro
1/4 cup extra-virgin olive oil

1 medium onion
2 tablespoons olive oil
2 cups yellow cherry tomatoes (or any summer cherry tomatoes)
1/2 cup red cherry tomatoes, chopped
1/2 cup black cherry tomatoes, chopped
1 avocado, sliced


1. To prepare cilantro oil, place cilantro in a food processor or blender; process, adding olive oil until mixture is smooth and pourable.

2. To prepare soup, sauté onion in olive oil over a medium heat until translucent, 4 to 5 minutes. Add yellow tomatoes and cook until most of the liquid has been removed from tomatoes, about 20 minutes. Place in a food processor or blender and blend until smooth, about 2 minutes. Season with salt and pepper. Cool completely.

3. Place red and black tomatoes in a bowl. Season with salt and pepper. Add 1 tablespoon cilantro oil. Toss to coat.

4. Serve soup, chilled or hot, topped with tomato mixture, slices of avocado and a drizzle of cilantro oil.

Per serving: 240 Calories, 20g Fat, 0mg Cholesterol, 35mg Sodium, 14g Carbohydrate, 6g Fiber, 3g Protein

Recipe from Chef Jon Ashton and photography by Mark Boughton. This recipe originally appeared as Yellow Tomato Soup with Avocados and Cilantro Oil on

For more summer soups on, check out the following:

Cucumber and Avocado Gazpacho

Chilled Avocado Soup

Watermelon Gazpacho with Herb Oil

Read more: Eating for Health, Entrees, Food, Soups & Salads, Vegan, , , , ,

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1:29AM PST on Feb 23, 2015

Thanks for sharing

9:00PM PDT on Aug 25, 2014

Looks delicious to me, I grow the tomatoes, but sadly, too cold here to grow my own avocados.

9:24AM PDT on Aug 24, 2014

Thank you :)

4:06PM PDT on Aug 22, 2014

Never had yellow Tomato soup before but it sounds good.

2:18PM PDT on Aug 21, 2014

Thanks for sharing this great recipe and the link to

11:30PM PDT on Aug 20, 2014

Thanks for sharing.

8:49PM PDT on Aug 20, 2014

No cilantro for me, in any form.

7:33PM PDT on Aug 20, 2014


6:33PM PDT on Aug 20, 2014

Sounds really good, but I think I'd keep the cilantro in its original form as opposed to emulsifying it and mixing with oil. The green blobs don't look appealing, and cilantro is such a wonderful herb!

6:24PM PDT on Aug 20, 2014

Sounds delicious. Thank you.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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