A chunky, zesty tomato soup featuring lime juice, cilantro, and a hint of serrano chili.
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In a large glass mixing bowl, combine the finely diced tomatoes, cucumber, and red onion.
Add the minced serrano chili, garlic, and chopped cilantro to the vegetable mixture.
Pour in the tomato juice, lime juice, and olive oil, stirring gently to combine all ingredients.
Season the soup with sea salt and black pepper, adjusting to your taste preference.
Take one cup of the mixture and pulse it briefly in a blender, then stir it back into the bowl to create a slightly thicker base while keeping it chunky.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to marry.
Give the soup a final stir before serving to redistribute the lime juice and spices.
Ladle into chilled bowls and top with fresh diced avocado and an extra sprig of cilantro.
