Chilled Tomato, Cucumber, Avocado & Arugula Soup With Garlic-Cilantro Prawns

Tomato, Cucumber, Avocado & Arugula Soup With Prawns
Tomato, Cucumber, Avocado & Arugula Soup With Prawns


I love reading the food & drink section in the paper.  Last week there were two recipes for chilled tomato-based gaspacho-style soups in the SF Chronicle.  One was a blended soup with tomatoes, avocado, arugula and cucumber.  The other had diced tomatoes and peppers with roasted garlic shrimp.  They both sounded wonderful, so I decided to combine them and take advantage of the near-end of ripe tomato season in California.  I bought a 1-lb. bag of dry-farmed early-girl tomatoes at the farmers’ market that was just perfect.  The soup itself is completely raw and vegan before you add the shrimp, so you can choose to leave the shrimp out if you like.  The soup kept in the fridge for 2-3 days and made great leftovers.  Enjoy it with your favorite brown rice crackers!


Chilled Tomato, Cucumber, Avocado & Arugula Soup


1 lb. ripe red tomatoes

1 ripe avocado 

3 T extra virgin olive oil

1-2 tsp raw apple cider vinegar or balsamic

juice of one lime

1 small green pepper

1 Japanese cucumer (or other variety)

1 small yellow onion

2 cloves garlic

1 cup arugula

1/4 cup chopped cilantro

pinch cayenne

pinch sea salt & fresh cracked pepper

handful pine nuts


In a high-speed blender, combine the the tomatoes, avocado, lime juice, olive oil and vinegar.  Blend until smooth.  Remove the seeds from the green pepper and place it in a food processor along with the cucumber, onion and garlic.  Pulse until finely chopped.  Add to the blended tomato mix along with the arugula and cilantro; blend until mixed well.  Season to taste with sea salt, cayenne & black pepper.  Chill for 1 hour. Pour into bowls and top with fresh chopped arugula leaves, pine nuts, and optional shrimp prawns (below).


Garlic-Cilantro Prawns


Peel and devein 1/2 lb. shrimp prawns.  Marinate for about an hour with 1 T fresh-squeezed lemon juice, 2-3 pressed garlic cloves, and 1-2 T chopped cilantro.  Heat a few tablespoons extra virgin olive oil in a skillet.  Lightly saute the marinated shrimp in oil just until they turn pink (about 2 minutes on each side).  Remove from heat and season with sea salt & cracked pepper.  Allow to cool slightly before serving with the soup.

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