By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
146 cal · 15 min
Chilled Tomato Soup with Avocado and Lime
Recipe GLPR8aa9e11d847f1d
A refreshing and vibrant chilled tomato soup brightened with fresh lime juice, cilantro, and creamy avocado. This light appetizer features layers of bright flavors with a gentle kick from jalapeño and a hint of cumin warmth. Perfect for warm days and elegant entertaining.
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Ingredients
4 cups chilled tomato juice
½ cup fresh cilantro leaves, minced
1 clove garlic, minced
2 green onions, finely chopped
½ teaspoon ground cumin
1 jalapeño pepper, seeded and finely minced
¼ cup fresh lime juice
A few dashes of hot sauce (Tabasco or similar)
Salt to taste
1 ripe avocado, peeled, pitted, and diced
Extra virgin olive oil for drizzling
1 lime, thinly sliced for garnish
Directions
Pour the chilled tomato juice into a large mixing bowl.
Add the minced cilantro, garlic, green onions, ground cumin, and finely minced jalapeño to the tomato juice. Stir well to combine.
Stir in the fresh lime juice. Taste the soup and season with salt to your preference. Add a few dashes of hot sauce if you prefer additional heat.
Gently fold in the diced avocado just before serving, being careful not to break up the pieces.
Divide the chilled soup evenly among four serving bowls.
Drizzle each bowl with a small amount of extra virgin olive oil and top with a thin lime slice as garnish. Serve immediately while chilled.
Comments
This is a legit 15-minute recipe—no hidden knife work, just blending and assembly—and all ingredients are stocked at any Charlotte chain, with avocado and jalapeño available year-round. A quart of tomato juice runs $2–3, avocados $1–2 each, and cilantro a dollar, so you're looking at about $2.50 per serving for a light lunch or starter, which is honest money. It reheats poorly (the avocado browns, the texture flattens), so this is a same-night dish, and it's fussy in portions—four small bowls rather than a family feed. The real draw is seasonal fit: lime and cilantro land perfectly in a Charlotte summer, and this dish feels right in a Southern kitchen without requiring anything regional you can't grab on a weeknight.
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