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
Ingredients
- two 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
- juice of 1 small lime
- 1 1/2 teaspoons 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
Instructions
- 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.
I made it today and loved it! The lime juice makes it so refreshing!
How many portions does this recipe make please?
Hi Steve! Oh goodness I forgot that didn’t I? I’m so sorry. I don’t recall specifically now but I think about 3 bowls, of course depending on the size.
It may not technically be a gazpacho as you said—but it’s tastier and easier than the gazpacho I’ve been making. Move over gazpacho—there’s a new kid in town! This is so flavorful. Just made it. It’s chilling in my fridge and will be lunch after I return in two hours from yoga. Living large: a wonderful yoga-pilates fusion class and heavenly homemade soup. Will just have some hummus and crackers with it, along with some fruit.
Like all your recipes, this is just perfection. Some people try to minimize ingredients too much and wind up sacrificing flavor. Others show off by adding ingredient after ingredient as if they are getting extra credit for coming up with lots of stuff, sometimes in such small amounts that you wonder why you should even bother. But your recipes, as Goldilocks would say, are “just right!”
Thank you Ellen! Haha, yes, I like it better than gazpacho too, more flavor! Hummus and crackers sound like a lovely addition to eat with the soup! You are too kind, thank you very much for saying that, I’m so happy you love all my recipes, it really means a lot to me to hear that. 🙂
Super flavor, uber healthy & mouth wateringly delicious- Brandi, you’ve done it again! I’ve been looking all over for a subtly spicy easy gazpacho and this hit the nail on the head! Thank you so much for sharing all of your wonderful recipes!
Thank you so much Debbie, I’m so happy you loved this soup, thank you very much for taking the time to leave a wonderful review!
Fabulously easy and mouth wateringly delicious- Brandi, you’ve done it again! I’ve been looking all over for a subtly spicy easy gazpacho and this hit the nail on the head! Thank you so much for sharing all of your wonderful recipes!
I made this 2 nights ago on a warm(hot) Michigan spring day. It was delicious! I doubled the recipe and it still fit in my Vitamix. I only had one lime but it was still great. It went well with veggie sandwiches. I have had leftovers for lunch for 2 days. Perfect for this weather. Thanks for another great recipe!
Thank you so much Beth for the amazing review!!
I forgot to rate
Thank you so much Beth!
Just made this and it is delicious! Love the ease of using the canned fire roasted tomatoes. Chilled soups in the summer are a necessity here in Texas
Yay! So happy to hear that Diane! Thank you so much for making it and leaving feedback!
Gazpacho has never appealed to me, but this really does. The texture looks much more substantial than your usual gazpacho, in your usual hearty but healthy style. And even though it might be a tad spicy for me with that amount of chipotle AND the fire roasted tomatoes, the spices offset the acidity really well I bet. Such an easy way to get in lots of veg too! Plus avocado on top is always yummy, pretty much no matter what is in the bowl. Is it weird that I want to mix a big bunch of zoodles into this and make it chilled tomato noodle soup? lol
Haha, yes, and would you believe I heated it up and added it to a bunch of penne pasta and chickpeas?! It was really delicious that way too. Oh, this isn’t spicy at all! The chipotle powder is totally optional and without it, it’s just a very refreshing tomato soup. And doubles as a spaghetti sauce, haha.
Pinned! Definitely making this this summer! Looks delish and just love that you don’t cook with oil 😊
Love a good summer soup! I’d be dipping all the veggie sandwiches in here for sure! Coupled with a cold cocktail. YUM