Cold Tomato Soup

Filed under: Food,Recipes |

Last week my Vollmer Farm CSA contained many delicious goodies – strawberries, asparagus, English cucumbers, tomatoes, Napa cabbage and sweet potatoes. All of these foods are delicious on their own, prepared very simply, a light grill, simple roast, lightly steamed or just sliced and eaten raw. Since we are quickly heading into that time of year that floods us with tomatoes, I thought I’d offer you a new twist on an old idea. Gazpacho is a cold tomato soup from the southern region of Andalucia and is a popular and spicy summer soup. My version is a slight variation from Laura Calder’s Summer Tomato Soup. It’s basically gazpacho minus the spice.

Cold Tomato SoupTarheelmom | DWF Photo
It’s so simple and nutritious, all you need is a few ingredients and a sturdy blender or food processor. I made mine in a blender because my blender is newer than my old food processor which is prone to leaking…leaky tomato soup is a terrible mess! Always avoid a leaky tomato mess.


Basically, plop all of your ingredients in a blender, secure the lid, give it a buzz, pour into a pitcher and refrigerate for about 12 hours…it’ll only get tastier the longer it sits. When you are ready to serve, check for salt/pepper seasoning, pour into a chilled bowl, top with croutons and a drizzle of your best extra virgin olive oil and enjoy.

Tarheelmom | DWF Photo
When your jalapeƱos become plentiful add them in and sub the thyme and basil for cilantro for a delicious and spicy gazpacho. Serve this with a sandwich for a nice lunch or a light dinner on a hot summer night. Enjoy!
Cold Tomato Soup

Yield: 4-6


  • 2 pounds very ripe tomatoes, cored and quartered
  • 1 English cucumber, peeled, seeded, diced
  • 1 small red bell pepper, cored, diced
  • 1/2 small onion, quartered
  • 1 clove garlic, crushed
  • 2 Tbsp bread crumbs
  • 2 Tbsp red wine vinegar
  • 1/2 cup vegetable stock or tomato juice
  • 4 sprigs fresh thyme, leaves picked
  • 8 basil leaves or 1 palmful dried basil
  • zest of one lemon & 1/2 lemon, juice
  • 1 Tbsp sugar or honey
  • salt/pepper
  • pinch cayenne pepper, optional


  1. Place all ingredients in blender or food processor
  2. Puree
  3. Season with s/p...if still too acidic, add additional sugar or honey
  4. Refrigerate
  5. Serve cold with a sprinkle of croutons and a drizzle of extra virgin olive oil



I'm a mom. I love to cook. I especially love to cook food my kids will eat! I grew up outside of Rolesville, moved away for college in 1988, UNC of course - go Tarheels! After college I had some pretty cool jobs in advertising and PR, lived in NYC, South Florida, Kentucky...married my Hubs, quit my job, and had a couple of kids, Big Guy and Baby B. We moved back to Wake Forest almost 10 years ago. Baby B was diagnosed with food allergies at 6 months old. I had to learn how to feed her safely so I had to learn how to cook, really cook. I'm still a work in progress but my family and friends have happy bellies. Growing up in a small town means sourcing locally is always important to is too.

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Tarheelmom Posted by on September 27, 2012. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.