Cold Tomato Soup

August 7, 2013

Since our CSA farmer grows tomatoes in greenhouses, we are lucky to have a much longer tomato season than would naturally occur in Minnesota.  However, I am not terribly creative when it comes to tomatoes.  I have a couple of pasta recipes that incorporate fresh tomatoes, or I take a tomato to work and slice it up to eat as a mid-morning snack.  If I'm feeling really ambitious, I'll make some fresh salsa to use in tacos.

But this week, I tried something new and used our tomatoes to make a cold tomato soup.  This is a very easy recipe that would definitely come in handy if you have a bunch of overly-ripe tomatoes.  I used one Brandywine heirloom tomato in the soup, which gave it a nice depth of flavor, and the soup paired nicely with cheesy garlic toast.

Adapted from the Real Simple recipe by Dawn Perry


  • 4 medium tomatoes (about 2 pounds), coarsely chopped
  • 1/2 cup coarsely chopped onion
  • 1 clove garlic, finely chopped
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Place tomatoes, onion, and garlic in blender and puree until smooth.*  Add the vinegar, olive oil, salt, and pepper and puree for an additional 10 seconds to combine.

*I recommend placing the tomatoes in the blender first, followed by the onion and garlic.  When I put the onion in first, the blender's blade got stuck.



Share your thoughts

Submitted by kfb (not verified) on August 8, 2013


Looks good and easy. We will have to try it.