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Combine the tomatoes, cucumber, half of the red pepper, garlic and one avocado in a blender and add the chicken broth, olive oil, vegetable juice, vinegar and lime juice.
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Blend on highest setting for about 4 minutes or until smooth.
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Put the mixture through a colander to remove all skin and seeds and obtain a smooth creamy soup.
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Add the sugar, salt and pepper to taste and mix well.
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Cool in the refrigerator for at least 3 hours.
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Garnish with a spoonful of yogurt, cilantro, avocado slices, green and red pepper and add a couple of grilled shrimp.