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–+ servings
A bowl of Tomato soup sitting on top of a wooden table.

Raw Tomato Soup

Rosanna Stevens
A refreshing cold tomato soup to enjoy in hot summer weather
5 from 1 vote
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Prep Time 30 minutes
chilling time 1 hour
Total Time 1 hour 30 minutes
Course Main Course, Soup
Cuisine Mediterranean
Servings 4 people
Calories 164 kcal

Equipment

  • Blender

Ingredients
 

  • 1 kg tomatoes use a large variety
  • 1 cucumber
  • 1 shallot
  • 1 clove garlic
  • 1 red bell pepper
  • 1 tablespoon sherry vinegar
  • 1 tablespoon white wine vinegar
  • 2 tablespoon basil
  • 1 tablespoon parsley
  • 3 tablespoon extra virgin olive oil

Instructions
 

  • Boil the kettle, and place the tomatoes in a bowl of boiling water for a few minutes to loosen the skins.
  • Cut the cucumber into chunks, keeping a handful back and finely dicing for your garnish.
  • Finely dice the bell pepper and shallot.
  • Sprinkle some salt over the garlic and crush it into a paste using the back of a knife or spoon.
  • Remove the tomatoes carefully with a slotted spoon, slide the skins off and cut them in half to scoop out the seeds being sure to preserve as much flesh as you can
  • Place the tomatoes in a blender with the garlic, cucumber chunks, sherry vinegar, white wine vinegar, half the basil and a generous glug of olive oil and blend until smooth. Chill in the fridge for an hour.
  • Pour the gazpacho into bowls and top with the finely diced shallot, bell pepper, cucumber and some chopped basil and parsley, plus an extra drizzle of olive oil.
  • Season to taste and serve.

Nutrition

Calories: 164kcalCarbohydrates: 15gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 17mgPotassium: 793mgFiber: 4gSugar: 9gVitamin A: 3205IUVitamin C: 77mgCalcium: 45mgIron: 1mg
Keyword gazpacho, tomato gazpacho
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