Summer Tomato and Basil Soup

    Summer Tomato and Basil Soup


    23 people made this

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

    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 (4)


    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


    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


    I had high hopes for this soup, but it did not meet my expectations. It tasted a little too acidic, and maybe even a little bitter. Not a do-over. - 29 Sep 2008

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