Makes 2 servings


6 large, very ripe tomatoes (about 3 pounds), divided
1-1/2 cups tomato juice
1 small clove garlic
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon sugar
1/2 to 1 teaspoon salt
1/2 teaspoon dried oregano leaves, crushed
6 green onions, cut into thin slices
1/4 cup finely chopped celery
1/4 cup finely chopped, seeded, unpared cucumber
1 or 2 fresh jalapeño peppers,* seeded, minced
Garlic Croutons or packaged croutons
1 cup diced avocado
1 red or green bell pepper, seeded, chopped
2 tablespoons cilantro
Lime wedges (optional)
Sour Cream (optional)

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Seed and finely chop 1 tomato; set aside.
  2. Coarsely chop remaining 5 tomatoes; process half of tomatoes, 3/4 cup tomato juice and garlic in blender until smooth. Press through sieve into large bowl; discard seeds. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.
  3. Whisk lime juice, oil, vinegar, sugar, salt and oregano into tomato mixture. Stir in finely chopped tomato, onions, celery, cucumber and jalapeños. Cover; refrigerate at least 4 hours or up to 24 hours to develop flavors.
  4. Prepare Garlic Croutons.
  5. Stir soup; ladle into chilled bowls. Add croutons, avocado, bell pepper, cilantro, lime wedges and sour cream to taste.

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