Ripe summer tomatoes meet a hearty helping of seafood for a soup that's substantial enough to call dinner. Grill up slices of country bread brushed with olive oil to eat on the side.

Adeena Sussman
This Story Originally Appeared On sunset.com

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Recipe Summary

active:
45 mins
total:
2 hrs 45 mins
Yield:
Serves 4 (makes 6 cups) (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut remaining yellow tomatoes in half. Stir most of avocado into soup and season to taste with more lime juice and salt. Divide soup among bowls and top with yellow tomatoes, remaining avocado, and green parts of green onions. Drizzle with olive oil.

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  • Make ahead: Through step 2, up to 1 day, chilled.

Nutrition Facts

522 calories; calories from fat 65%; protein 31g; fat 38g; saturated fat 5.1g; carbohydrates 16g; fiber 6.5g; sodium 1134mg; cholesterol 179mg.
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