With their high levels of lycopene, tomatoes protect cells. Paired with the fiber, good fatty acids, magnesium, potassium and antioxidants in avocados, this refreshing soup is a perfect marriage in a bowl.
For a heartier bowl add 1/2 cup of cooked brown rice before serving and or a protein: cooked beans, grilled chicken breast, cooked shrimp etc.
Cold Tomato and Cucumber Soup with Avocado (may also be served hot)
(Serves 6)
4 pounds vine ripened plum tomatoes
2 cups vegetable or chicken stock
Celtic sea salt and freshly ground pepper to taste
1 Tablespoon of Virgin olive oil
1 medium sweet onion, chopped
1 cucumber, peeled, seeded and chopped
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon cayenne pepper
1 teaspoon fresh thyme, finely chopped
3 cloves garlic, minced
2 avocados, cut into 1/4 inch cubes
Juice of one freshly squeezed lime
3 tablespoons (or more to taste) fresh cilantro, chopped
- Bring a large pot of water to a boil. Core and discard tomato stems; cut an X in the skins on the opposite side. Place in boiling water and blanch for 20 seconds or until skin starts to peel.
- Using a slotted spoon, transfer tomatoes to a large bowl of ice water when cool, remove. With a paring knife, peel skins off and squeeze out seeds.
- In a blender or food processor, add tomatoes, broth, sea salt and freshly ground pepper. Puree until smooth and set aside.
- In a deep pan, heat olive oil and lightly sauté onion and cucumber. Add cumin, ginger, thyme, cayenne pepper and garlic, sauté for 5 minutes on medium heat or until the garlic is golden. Add pureed tomatoes and simmer for 15 minutes. Allow soup to cool off a bit.
- Toss avocado cubes with lime juice salt and pepper.
- Once soup is cool strain through a sieve into a large bowl. If serving hot transfer into a soup pan and reheat. If serving cold place in the refrigerator until ready to serve. For cold soup: in a time crunch place the soup on a large bowl of ice.
- Add avocados, lime juice salt and pepper.
- Ladle soup into individual bowls and garnish with cilantro.
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A long-time advocate of John Gray’s work, Ronda Priestner has worked as an exclusive chef and wellness consultant for private citizens and celebrities alike throughout the world. During her career as the Body, Mind and Spirit Chef, she instructed workshops and clients on weight management, energy optimization, and other daily life concerns through an easy approach to nutrition and lifestyle choices. Ronda has traveled extensively throughout the West Indies, the South Pacific, as well as South, Central, and North America, researching medicinal and native foods that formed the basis of many of her dishes.
Her own desire for optimal fitness and well-being led her to create a style of nutritious haute cuisine for specialty diets and natural living. As the owner and director of FitWise Pilates and Wellness in El Cerrito, California. Ronda also teaches pilates, brain fitness and movement to heal, function, rehabilitate and strengthen both body and soul. Visit her at www.fitwisepilates.com
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Need Inspiration for Your Diet?
Mmmmmm….. I’m feeling healthier from just reading this recipe! Can’t wait to try this at home
I am so excited to try this – for once, a soup that looks delicious.
Great recipe with all my favorites. As fantastic as your pilates classes are I am sure this is as great. Thank you Ronda!
Love every ingredient in the recipe and look forward to enjoying it this weekend. Also happen to be a three year Pilates client of Ronda’s – can’t tell you how the sessions have helped me in other activities, especially in the areas of balance, pelvic stability and upper body strength (e.g. zipline self-rescue, riding on saddle). I think it would be beneficial if some info on these areas, methods of movement, that sort of thing could be incorporated into her articles.
With a garden full of vine ripened tomatoes at my fingertips, I am eager to try this new and delicious sounding recipe that Ronda has provided the readers with. It sounds scrumptious. Thanks so much. Carol B
Finally, delicious and nutritious! Encore! Encore!
I have made this recipe twice because the first time I made it, I thought it would be enough for a week. (it does say 6 servings). However, by day 2 it was gone and I really wanted more. I couldn’t image a soup so easy and good. This soup is chocked full of healthy ingredience that are probably on hand in your frig. Try it cold or hot, you will reach for this recipe as a favorite.
Ronda Priestner has done private cooking and has also designed an eat better, feel better program. Since beginning her program and using her personally suggested supplements, I feel and look better.
As a long sufferer from joint paj, my use of anti-inflammatories has decreased from six tablets a day to maybe one or two a week.
Have belief and it will be rewarded. Thank you, Ronda
Excellent! We also have our own garden and youcan bet we will try this soon. Keep up the good work, look forward to many more delicious reipes,
What a great idea! I would have never thought to mix these tasty ingredients into a healthy soup. Plus it looks easy to prepare; I can’t wait to give this recipe a try.
Mouth watering! All my favorite ingredients! I can’t wait to make and share this recipe with friends and family this weekend! Great job Ronda! We want more!!!
Sounds like a hit….just delicious hot or cold! Good going, could be a home run!
Hmm….I like it hot!
Hmm….I prefer it hot rather than cold! Looking forward to seeing another one?
This recipe sounds delicious. I can’t wait to try it. It’s interesting that the cucumber is sauteed with the onion and then strained out – is it just in there for the flavor, as opposed to a gazpacho, where it is a substantial ingredient?
Rhonda always comes up with such mouthwatering, healthy recipes using simple ingredients that nourish you body. I love the addition of a heartier alternative with more protein… It sounds so refreshing in this hot summer weather. I can’t wait to try it!
Any soup that doesn’t cheat by adding cream is the sign of real Soup Art. Summer Season Soup if ever there was one.
As I look forward to my Pilates sessions with Ronda, I look forward to trying this recipe and any others. Ronda has many wonderful ideas for staying healthy. Thank you!
Ronda always comes up with the best recipes—Great !
Hello, I am so thrilled that you are all enjoying the summer fruits in this soup!
Ms. Shimi, you had a great question as to why we strain the cucumbers and onion out of the soup. The reason being is that this soup is a smooth to the palate type soup .We benefit from the nutrients and minerals in the cucumbers and the profound unique flavor. However I make this soup in triple the batch and freeze it for a bit of summer sunshine in the midst of winter. Draining all solids allows the soup the remain consistent with the texture. Be certain to freeze before adding advocado.
Thank You for sharing your question.
Be Well,
Ronda priestner
Ronda,
Great recipe really love the way you explain what to do. I’m not a great fan of Cilantro though. Is there anything else I can subsitute?
Thanks again!
Mark
We made this soup tonight for dinner and it was delicious! Much warmer than I had anticipated and we ate it cold! An interesting variation on gazpacho that we will certainly be making again! I really like the idea of freezing it for some summer sun in the winter.
That sound delicious, can’t wait to make it:)
I love so much Ronda’s Pilates I know I will love her recipes.
It will be great if Ronda could incorporates some pilates movements with her cooking. Great way to get the body and mind healthy!
Thank you Ronda.
Dear Mark,
Thank You for your question. Indeed Cilantro may be replaced with an herb of your choice. In fact You may change the add in items in this soup as it may serve as the base for many different themes. For example: To give it an Italian flare: add basil, white beans and roasted red pepper.Thai: splash of coconut milk, ginger,Thai basil and some lemongrass. Enjoy creating a a new treat for your guests with this one base.
Be Well,
Ronda
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