Chilled Tomato Soup in under 20 minutes.
I love cold soups in the warmer months. This is a really simple chilled tomato soup that I often make in the summer when tomatoes are at their best. It takes very little effort to put together and tastes way better than you might expect with such a short ingredients list. There is no long marination or complicated procedure and the result is a soup that is both satisfying and refreshing.
I like to serve this soup with all sorts of crunchy garnishes and herbs. This version is garnished with cucumbers, peppers and basil, but feel free to use any garnishes you like….diced tomatoes, croutons, crunchy blanched vegetable….all will work well. Don’t be shy with the amount of garnishes you add to your bowl of soup as they add textural contrast and flavor.
Chilled Tomato Soup – Gazpacho
Ingredients
Soup
- 650 grams ripe red tomatoes, stem removed about 4 medium tomatoes
- 200 grams Peeled Persian cucumber (could use other cucumbers) about 2 Persian cucumbers
- 90 grams green bell pepper, seeds removed 1/2 large pepper
- 5 grams fresh garlic 1 large clove
- 55 grams extra virgin olive oil 4 tablespoons
- 8 grams balsamic vinegar (or sherry) 1/2 tablespoon
- 10 grams salt 1 tablespoon of kosher salt
Garnishes
- 1.5 cups Small diced Persian cucumbers about 2 cucumbers
- 1/4 cup small diced green bell pepper use the leftover half bell pepper
- 1/4 cup torn fresh basil leaves
- as needed salt and extra virgin olive oil
- 2 Tbsp minced hot pepper of your choice optional
Instructions
Soup
- Cut the tomatoes, peppers and cucumbers into a large rough dice.
- Place all soup ingredients into the blender and blend until smooth. If soup is too thick, add water until it is at your desired consistency (up to 2 cups of water). Don't allow the soup to blend for so long that the soup gets hot. Season soup with additional salt and vinegar if necessary.
- Do not strain the soup. Allow to cool in the refrigerator until chilled to your liking. Soup can keep for up to 3 days.
Garnish
- Combine all garnish ingredients in a bowl and season with a splash of olive oil and salt to taste.
Serve
- Divide the garnish between 4 cold bowls. You can save some garnish to float on top if you want it to look pretty.
- Stir up cold soup as it may separate a bit and then pour into each bowl.
- Enjoy with an additional drizzle of olive oil.
