Iced Yellow Tomato Soup
Cool off in style with this vibrant and refreshing Iced Yellow Tomato Soup, a no-cook recipe that captures the sunny flavors of summer in every spoonful. Made with juicy yellow tomatoes, sweet yellow bell pepper, crisp cucumber, and a hint of garlic, it’s blended to silky perfection with extra-virgin olive oil, white balsamic vinegar, and a splash of fresh orange juice for a citrusy twist. Served chilled, this soup is not only stunningly golden but also incredibly light and nourishing, making it an ideal appetizer or a wholesome meal on hot days. Finished with fresh basil and a touch of fresh-ground black pepper, this vivid yellow tomato soup is a feast for the eyes and palate, perfect for entertaining or a casual summer lunch. Ready in just 20 minutes with no cooking required, it’s a fast, flavorful way to beat the heat!
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Recipe Information
Ingredients
- 6 medium (about 2 lbs) yellow tomatoes
- 1 large yellow bell pepper
- 1 medium, peeled and seeded cucumber
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 clove garlic
- 8 large fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup (freshly squeezed if possible) orange juice
- 0.5 cup water
- 6 pieces ice cubes
- 4 sprigs optional garnish: fresh basil
Instructions
Wash the yellow tomatoes and yellow bell pepper thoroughly. Cut the tomatoes into quarters and remove any tough cores. Slice the yellow bell pepper, discarding the seeds and stem.
Peel the cucumber, slice it in half lengthwise, and scoop out the seeds with a spoon. Roughly chop the cucumber into chunks.
In a high-speed blender, combine the yellow tomatoes, yellow bell pepper, cucumber, garlic, basil leaves, olive oil, white balsamic vinegar, orange juice, salt, black pepper, and water.
Blend the mixture on high until smooth and creamy. If needed, scrape down the sides of the blender to ensure all ingredients are fully incorporated.
Add the ice cubes to the blender and blend again until the soup is chilled and has a silky texture.
Taste the soup and adjust seasoning with additional salt or black pepper, if desired.
Pour the soup into a large bowl or pitcher and refrigerate for at least 30 minutes to allow the flavors to meld. Alternatively, serve immediately if it's sufficiently cold from the ice cubes.
To serve, ladle the soup into chilled bowls or glasses. Garnish each serving with a sprig of fresh basil, if using.
Enjoy this refreshing Iced Yellow Tomato Soup as a light appetizer or a healthy summer meal.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 557 mg | 24% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 39.6 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 3406 mg | 72% | |
*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.
