Chilled Fresh Tomato Soup
Beat the summer heat with this vibrant and refreshing Chilled Fresh Tomato Soup, a no-cook recipe that celebrates the natural flavors of ripe, juicy tomatoes. Packed with crisp cucumber, sweet red bell pepper, and a hint of red onion and garlic, this velvety smooth soup is elevated with a splash of red wine vinegar and extra virgin olive oil for a tangy, silky finish. Perfect for garden parties or a light, healthy appetizer, this easy, 20-minute recipe is a showcase of fresh ingredients and seasonal simplicity. Garnished with fragrant basil and parsley, this chilled tomato soup is as beautiful as it is delicious—ideal for impressing guests or savoring solo on a warm day. With keywords like "no-cook tomato soup," "fresh summer soup," and "healthy chilled soup," this dish is a must-try for soup lovers everywhere.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 1 medium red bell pepper
- 1 medium cucumber
- 0.5 medium red onion
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1.5 cups tomato juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves
- 0.25 cup fresh parsley
Instructions
Core and dice the tomatoes into large chunks and set aside.
Remove the seeds and stem from the red bell pepper and chop it into pieces.
Peel the cucumber and cut it into chunks.
Peel and roughly chop the red onion and garlic cloves.
In a large blender or food processor, combine the tomatoes, red bell pepper, cucumber, red onion, and garlic.
Add the olive oil, red wine vinegar, tomato juice, salt, and black pepper to the blender.
Blend the mixture until smooth. If the soup is too thick, add a little more tomato juice until the desired consistency is reached.
Taste the soup and adjust seasoning with more salt or vinegar as needed.
Pour the soup into a large container, cover, and refrigerate for at least 2 hours, or until thoroughly chilled.
Finely chop the fresh basil and parsley for garnish.
Serve the soup in bowls or glasses, garnished with the chopped basil and parsley, and optionally drizzle with a little more olive oil.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 47.9 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 4263 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
