Chilled Tomato Summer Soup. Oil-free, dairy-free and made with fire-roasted tomatoes, red onion, cucumber, lime juice, cumin and balsamic vinegar pureed to smooth perfection. Top with cucumber and creamy avocado. Perfect for cooling off during the hot weather in the summer!
Soup is my favorite thing to eat, but with temperatures reaching the 90’s now here in Texas, I have really been craving a delicious, light, refreshing and chilled soup. I love tomato soup, but wanted a cold one. Something cold and nutritious. Enter this creation, Chilled Tomato Summer Soup. It is sort of like a gazpacho, but not really because gazpacho does not use cumin, lime juice, chipotle, avocado and uses bread to the soup base, as well as using olive oil. So, you can see this is similar but definitely not a gazpacho.
This soup uses fire-roasted tomatoes, cucumber, ground cumin, chipotle pepper, lime juice, dark balsamic vinegar, fresh red onion, fresh garlic and red bell pepper and avocados for garnish (optional).
It takes just a few minutes to prepare and chill for about an hour and then enjoy the perfect and healthy way to cool off after being in the heat.
I hope you all really love this soup as much as I do! Be sure to come back and leave me feedback after you make it!
FYI: I have also heated this and used it over pasta as a “spaghetti sauce”. Very delicious that way too if you aren’t a fan of cold tomato soup!
Chilled Tomato Summer Soup
- 2 14.5 oz cans fire-roasted tomatoes
- 5 tablespoons 40g diced red onion
- 1/2 cup 75g diced cucumber
- 1 cup 130g diced red bell pepper
- 3 small garlic cloves 3g
- juice of 1 small lime 15g
- 1 1/2 teaspoons 8g dark balsamic vinegar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon chipotle powder optional for a slight kick
- Garnish: extra 1 cup 150g diced cucumber and diced avocado (optional) and fresh cracked black pepper
- Add all of the ingredients, except the garnish) to a blender and puree until desired consistency is reached. I liked mine very smooth, but you can make yours a bit more chunky if you prefer.If you want a great underlying kick, add the chipotle. I loved it but would not use it for kids, so I made it optional.
- Taste and add any more salt/pepper or vinegar for a stronger punch if desired. If you want a milder soup or thinner, add a touch of broth. I liked mine bold as is.
- Eat immediately or chill for about an hour in the fridge. Top with garnish. If you chill the soup overnight, it will get a lot thicker and you may need to puree it again to get it smooth again or you can add a touch of broth to thin it out and adjust spices if needed, but this soup has a really delicious and bold flavor, so likely no adjustments will be needed.
- If you are NOT a cold soup kind of person, then just simply heat it up and eat it that way. It will be delicious either way.
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