How to make no-cook creamy tomato and avocado soup

(Beverley Hicks)

No-cook creamy tomato and avocado soup

This no-cook soup is so easy to make and full of fresh flavours. The sun-dried tomatoes add a rich, earthy taste and the addition of avocado gives the soup its creamy texture.

Serves 4

For the soup

6 medium plum tomatoes, roughly chopped
4 large spring onions, chopped
1 fat garlic clove, minced
250ml water
1 medium red pepper, seeds removed and roughly chopped
2 stalks of celery, finely diced
6 sun-dried tomatoes packed in oil (12 halves), finely chopped
1 cucumber, peeled and roughly chopped
Large handful of fresh basil leaves
1 tsp dried oregano
2 tsp soft brown sugar
1 large avocado, stone removed, flesh roughly chopped
Juice of 1 large lemon
1 tsp salt
1 tsp freshly ground black pepper

To garnish

Torn basil leaves
Finely diced red pepper

Put the tomatoes, spring onions, garlic and water into the large jug of a blender and blend until smooth. Add the red pepper, celery, sun-dried tomatoes and 1 tablespoon of the oil they came packed in and blend again. Add the remaining ingredients and blend until smooth and creamy. Taste the soup and adjust the seasoning if necessary.

Pour into soup bowls and garnish with some finely diced red pepper, torn basil leaves and plenty of freshly ground black pepper.

If you prefer to eat your soup hot, simply pour the finished soup into a saucepan, bring to the boil and simmer for a few minutes – the longer you simmer the soup, the more of the raw fresh flavour you will lose, however this soup still tastes delicious when cooked.

Follow Beverley @thelittlechelseakitchen