Refreshing Spicy Tomato Soup

5.0 (1 reviews)

1 1/2 lb. ripe Roma and Beefsteak tomatoes
1 garlic clove, minced
1/2 cup vegetable broth
1/2 tsp. ground cumin
Sea salt, to taste
Black pepper, to taste
1 Tbsp. lime juice
Hot sauce, to taste
1/2 avocado, diced
3 tsp. minced fresh chives

• Fill a large pot with water and bring to a boil. Core each tomato and cut a small “x” in the skin on the bottom.
• Blanch 2 or 3 tomatoes for 15 to 20 seconds, or until the skins start to peel. Immediately transfer to a large bowl of iced water. Repeat with the remaining tomatoes. Peel with a paring knife. Cut in half horizontally and coarsely chop, squeezing out the seeds.
• In a blender or a food processor, purée the garlic clove and the chopped tomatoes. Add the broth, cumin, salt, pepper, and lime juice, puréeing until smooth. Pour into a metal bowl, set in a bowl of iced water, and stir occasionally until very cold.
• Using the hot sauce, salt, pepper, and lime juice, adjust the flavor.
• Divide the avocado and the chives between two chilled bowls, top with the soup, and serve.

Makes 2 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind