- 2-3 large tomatoes, diced
- 2 cucumbers, peeled, seeded and diced; reserve 1/2 of 1 cucumber
- 1 zucchini, diced
- 1/2-1 cup tomato or vegetable juice
- 1 avocado
- 1 bunch basil, divided
- 1/4 cup balsamic vinegar
- 1 lime
- 1 tbsp olive oil
- 1/2-1 tsp salt
- 1/4 tsp black pepper
Dice the remaining 1/2 cucumber into small cubes and reserve.
Roughly chop half of the avocado and add to the blender. Cut the other half into cubes and reserve.
Chop half the basil and add to the blender. Thinly slice other half and reserve.
Add balsamic vinegar, 1/4 - 1/2 cup tomato juice, juice of half a lime, and about 1/2 tsp of salt to blender and puree until well combined. (Amount of salt will vary depending on saltiness of tomato juice).
Pour all of the pureed soup into a large bowl. Stir in diced cucumber (I like the added texture, but puree everything if you want a totally smooth soup).
Add more tomato juice if too thick. Stir in olive oil and season with salt and pepper. Add more lime juice, if desired.
Soup can be served immediately or refrigerated for up to a day before serving.
Garnish each bowl with a few chunks of reserved avocado and ribbons of basil.
For a printable recipe click here