Cold Tomato Soup Recipe

Name: Cold Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds ripe red tomatoes, cored and diced; 4 large garlic cloves, sliced; 1 tablespoon kosher salt, more if necessary; 4 tablespoons extra virgin olive oil; 2 tablespoons sherry vinegar; Black pepper, to taste; Generous pinch cayenne; 1 cup finely diced bell peppers, preferably a mix of colors; 1/2 cup finely diced sweet onion, such as Vidalia; Salt and pepper; 2 tablespoons extra virgin olive oil; 1 tablespoon sherry vinegar; 6 slices freshly toasted French bread or ciabatta; 1 garlic clove; 1 firm ripe avocado; 2 tablespoons chopped parsley; 2 tablespoons chopped chives

Servings: persons

3 pounds ripe red tomatoes, cored and diced
4 large garlic cloves, sliced
1 tablespoon kosher salt, more if necessary
4 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Black pepper, to taste
Generous pinch cayenne
1 cup finely diced bell peppers, preferably a mix of colors
1/2 cup finely diced sweet onion, such as Vidalia
Salt and pepper
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
6 slices freshly toasted French bread or ciabatta
1 garlic clove
1 firm ripe avocado
2 tablespoons chopped parsley
2 tablespoons chopped chives

1
Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt.
2
Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne.
3
Mix well and leave to macerate for at least 15 minutes, or up to an hour.
4
Pulse tomatoes in a food processor or blender until just crushed.
5
Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices.
6
You should have about 5 cups.
7
Add enough ice water to yield 6 cups.
8
Stir well, taste and adjust seasoning.
9
Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
10
Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper.
11
Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
12
To serve, rub each toast lightly with garlic.
13
Top toasts with thick slices of avocado and season with salt and pepper.
14
Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving.
15
Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 pounds ripe red tomatoes, cored and diced, 4 large garlic cloves, sliced, 1 tablespoon kosher salt, more if necessary, 4 tablespoons extra virgin olive oil, and more.

Yes, Cold Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions