Chilled Tomato and Avocado Soup "This is a delicious cold soup and makes a quick summer meal with the addition of a loaf of sourdough bread. This soup has a distinctive flavor to it that you will love - somewhere between guacamole and gazpacho." PREP TIME 20 Min READY IN 2 Hrs 20 Min SERVINGS & SCALINGOriginal recipe yield: 6 servings USMETRIC About scaling and conversions INGREDIENTS 1 ripe tomato, peeled and quartered 2 large avocados - peeled, pitted, and sliced 1 small onion, quartered 1 green bell pepper, chopped 1/4 cup fresh lemon juice 1 quart tomato juice 1 1/4 cups plain nonfat yogurt salt to taste 1/4 cup chopped fresh chives cayenne pepper to taste DIRECTIONS Place tomato, avocados, onion, green bell pepper, and lemon juice into the bowl of a food processor, and process until smooth. Pour in 1 cup tomato juice, and process to blend. Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill for 2 hours. Serve in bowls garnished with dollops of yogurt, chives
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