Chilled tomato basil soup

    Chilled tomato basil soup

    Recipe photo: Chilled tomato basil soup

    Chilled tomato basil soup


    24 people made this

    About this recipe: Tomatoes, basil, chicken stock and olive oil are chilled together in this cold soup. Perfect for when tomatoes are in season!

    Serves: 4 

    • 1.75kg (4 lb) tomatoes, chopped
    • good handful fresh basil leaves
    • 3 tablespoons white wine vinegar
    • salt to taste
    • 750ml (1 1/4 pints) chicken stock
    • 4 tablespoons extra virgin olive oil

    Prep:10min  ›  Ready in:10min 

    1. In a blender or food processor, combine tomatoes, basil, vinegar and salt. Purée until smooth. Transfer to a serving dish and stir in stock.
    2. Chill in refrigerator until cold, and drizzle olive oil on top just before serving.


    Use vegetable stock if you want to make this a vegan dish.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    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.  -  15 Jun 2008  (Review from Allrecipes US | Canada)


    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!  -  28 Jun 2006  (Review from Allrecipes US | Canada)


    Delicious, easy, and great on an August day in cental Texas! Next time I'll leave out the oil, though.  -  18 Aug 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate