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A refreshing Mediterranean cold tomato soup perfect for warm summer days. This French-inspired gazpacho-style soup combines ripe tomatoes, cucumber, bell peppers, and aromatic herbs, finished with a drizzle of extra virgin olive oil and fresh basil.
Prep
15 min
Total
135 min
Servings
4 srv
Difficulty
Easy
Calories
185 kcal
For 4 serving(s)
Per serving
Wash and core 1.5 kg of ripe tomatoes, then roughly chop them into quarters
Peel and roughly chop one cucumber and one red bell pepper, removing seeds from the pepper
Add tomatoes, cucumber, and bell pepper to a blender with 3 cloves of minced garlic and 60 ml of extra virgin olive oil
Blend until smooth, then pass the mixture through a fine sieve to remove excess pulp if desired
Stir in 250 ml of vegetable broth, 15 ml of red wine vinegar, and season with sea salt and black pepper to taste
Refrigerate the soup for at least 2 hours until thoroughly chilled
Pour into serving bowls and garnish with fresh basil leaves, diced cucumber, croutons, and a drizzle of olive oil
Serve immediately while cold
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