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Heirloom Tomato Soup with Shrimp & Avocado

by Milisa on June 18, 2012

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Today I am sharing a recipe from one of my very favorite celebrity chefs, Fabio Viviani of Top Chef fame along with a fun new website from Bertolli® Olive Oil, and a news of a very exciting sweepstakes.   Fabio has two restaurants, Cafe Firenze and Fiernze Osteria and is the spokesperson for Bertolli® Olive Oil, the number one olive oil brand worldwide, today.

Join Virtual Potluck for the launch of Bertolli’s Where Flavor Comes From, to learn the wonders of olive oil, while celebrating the flavors of summer. Visit the new  WhereFlavorComesFrom.com, loaded with insight and inspiration on cooking and grilling with olive oil. You can download exclusive summer grilling recipes from Chef Fabio Viviani. There are so many that I can’t wait to try!

Be sure to check out the free Let’s Cook! app for iPad, iPhone, and iPod touch, which features more than five hours of exclusive cooking videos from Chef Fabio Viviani.

Now for the really exciting part, the Bertolli® Olive Oil  Let’s Cook! Summer Sweepstakes.  At stake is a Grand Prize trip for four to Los Angeles for a one-on-one cooking lesson with Chef Fabio Viviani, or $5,000 for a kitchen makeover. Other prizes include Bertolli Olive Oils, the Café Firenze Cookbook signed by Chef Fabio Viviani, and Bialetti cookware.

I mentioned a recipe and it is a cold soup that screams summer.  I have to admit, this was my first time to prepare or eat a cold soup.  I have just always thought soup was supposed to be hot.  Not very foodie of me I realize; however,  I couldn’t resist trying it. The flavors were so refreshing and I found the soup to be quite satisfying especially in the summer heat.

This soup really couldn’t be easier and that’s another big plus for my crazy-busy summer.  I would not hesitate to serve this at a barbecue or family get together.  It is bursting with summer flavor and I know you and your guests will love it.


by Chef Fabio Viviani

6 servings

Prep Time: 30 minutes

Cook Time: 5 minutes


  • 5 medium heirloom tomatoes, seeded and chopped, divided
  • 3 avocados, chopped
  • 1/3 cup chopped red onion
  • 3 Tbsp. chopped fresh basil leaves
  • 1 tsp. fresh thyme leaves
  • 1 Tbsp. Bertolli® Extra Light Tasting Olive Oil
  • 2 Tbsp. lemon juice, divided
  • 1 ½ cups vegetable broth
  • 3/4 cup tomato juice
  • 1 lb. uncooked large shrimp, peeled and deveined with tails on
  • 1 Tbsp. Bertolli® Classico Olive Oil
  • 1/2 tsp. crushed red pepper flakes
  • Dash of sweet paprika

Cooking Directions:

Combine half the tomatoes, avocado, red onion, basil, thyme, Bertolli Extra Light Tasting Olive Oil and 1 tablespoon lemon juice in large bowl; set aside.

Process remaining tomatoes, vegetable broth and tomato juice in food processor or blender until smooth. Pour into avocado mixture. Season, if desired, with salt and black pepper. Chill, if desired.

Combine shrimp, Bertolli Classico Olive Oil, red pepper flakes, remaining lemon juice and paprika. Thread shrimp on skewers*. Grill, turning once, 5 minutes or until shrimp turn pink. Remove shrimp from skewers.

Ladle soup into serving bowls and top with shrimp. Garnish, if desired, with additional fresh basil leaves.

*If using wooden skewers, soak in water at least 30 minutes prior to use.



Disclosure: This is a sponsored post for Bertolli® Olive Oil for the Where Flavor Comes From Summer promotion.  I was provided a pair of grilling tongs and brush,and olive oil along with monetary compensation for this post. All opinions are 100% my own.

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{ 19 comments… read them below or add one }

Sommer@ASpicyPerspective June 18, 2012 at 8:54 pm

Ooooo, what a gorgeous recipe! I’ve got heirlooms coming up right now…


Debs @ The Spanish Wok June 18, 2012 at 10:26 pm

This sounds a wonderful recipe, thanks.

You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme offering a new theme each month. All bloggers are welcome, hope to see you participate soon.


Ness @ GrooVy Foody June 18, 2012 at 10:55 pm

Looks delish!


Rachel Cooks June 19, 2012 at 1:18 am

Looks great, Miss!


Robyn Stone | Add a Pinch June 19, 2012 at 2:57 am

This looks amazing. I love a good tomato soup, but with the shrimp added – you are calling my name for sure!


deb h. June 19, 2012 at 4:19 am

Can’t wait to try this one….my only problem is the wait time. There is an Amish farm I go to in Pa. and Mr. Weaver has the best heirlooms I have ever had….Hurry up my little friends and grow so I can eat you up!


Jeffrey June 19, 2012 at 5:57 am

I seriously love everything about this post, the recipe and the photo. I have recently began to like avacados, for some reason I used to hate the texture. As soon as my garden starts to produce tomatoes I will begin canning and freezing tomato soup. I make a variety with heavy cream, its real smooth and silky.


Bonnie K June 19, 2012 at 6:40 am

This soup looks so good. I’m wishing I had some home-grown heirloom tomatoes now.


diabeticFoodie June 19, 2012 at 10:58 pm

Can’t wait for my heirlooms to ripen! I love tomato soup and this version sounds so easy to prepare. It’s going on the list.


The Food Hunter June 19, 2012 at 11:36 pm

I love cold soups in summer. This sounds great


Jill J June 20, 2012 at 2:30 am

You don’t even have to look at the ingredients to know how delicious this is – the picture says it all!


Susan in the Boonies June 20, 2012 at 4:12 am

I think tomato soup made from fresh tomatoes is absolutely delicious!


moonsword June 20, 2012 at 9:39 am

I haven’t made a cold soup in a long time, but it would be perfect this week…sooooo hot out!
I’ve never tried their Extra Light Tasting Olive Oil. I visited the site to check it out and found a fantastic recipe for Classic Olive Oil Cake with Blueberry Marmellata…I must try this! Thank you. :)


Nelly Rodriguez June 20, 2012 at 10:22 am

I’ve been eyeing this recipe! Looks great Miss!


Susan 3oA EATS June 20, 2012 at 9:47 pm

Gorgeous presentation and the perfect recipe for summer! Love those shrimp!


Kimby June 21, 2012 at 8:30 pm

Milisa, I’ve been away from your comment section for far too long. (Day job, and all that…) Glad to be back and tickled to see everything you have going on — great food as always, too! Your soup made me feel cooler just looking at it!


Heather | Farmgirl Gourmet June 22, 2012 at 5:12 am

Looks AWESOME Miss. Love this recipe!!!


tara pittman June 23, 2012 at 12:01 pm

Great way to use up those Tomatoes


lesnaa64 October 20, 2013 at 10:05 am



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