Summer Tomato and Basil Soup

    10 minutes

    When fresh tomatoes are in season, try making this delicious chilled soup. You can make it vegan by substituting vegetable stock.

    26 people made this

    Serves: 4 

    • 1 3/4 kg tomatoes, chopped
    • large handful fresh basil leaves
    • 3 tablespoons white wine vinegar
    • salt to taste
    • 3 cups chicken stock
    • 4 tablespoons extra virgin olive oil

    Preparation:10min  ›  Ready in:10min 

    1. In a blender or food processor puree tomatoes, basil, vinegar and salt until smooth. Transfer to a serving dish and stir in stock.
    2. Refrigerate until cold and just before serving drizzle olive oil over.

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    Reviews in English (13)


    Altered ingredient amounts. My husband and I thought this was delicious. I had no garlic salt so I used a teaspoon of salt and added a clove of fresh garlic. Also only 3 lbs of chopped tomatoes. I took someone's suggestion and only drizzled a teaspoon or so of oil on the top instead of the quarter cup. Using chilled ingredients helped. Have already added this to my "frequently used" menus.  -  29 Sep 2008


    Used different ingredients. I didn't have any garlic salt, so I substituted 2 teaspoons of regular salt and about 2 tablespoons of garlic. I also think I used more basil than the recipe calls for. It was delicious! My roommates loved it so much that they told me I definitely need to make it again!  -  29 Sep 2008


    Delicious, easy, and great on an August day in cental Texas! Next time I'll leave out the oil, though.  -  29 Sep 2008