Chilled tomato basil soup

    10 min

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

    26 people made this

    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.

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    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)