This chilled raw tomato soup is inspired from the Spanish dish gazpacho, and is a refreshing way to enjoy peak summer produce. It’s a great way to put tomatoes from your garden or local farmers market to use! It is plant based, uses in-season local produce, and doesn’t require any cooking, making it an excellent low-carbon summer dish.


  • 4 large ripe tomatoes, diced
  • ½ small yellow onion or 1 large shallot
  • 1 small cucumber, peeled and seeded
  • 1 red bell pepper, seeded and diced
  • 1 garlic clove, chopped
  • ¼ cup olive oil
  • 2 tbsp. red wine vinegar
  • ¾ tsp salt, more as needed
  • Pepper
  • Fresh basil, chives, or other herbs


Step 1

Wash and prep all of your veggies! Set aside a small amount of chopped tomatoes, cucumber, and red pepper, and herbs (if using) for toppings.

Step 2

Blend all of your ingredients on high speed until smooth. You can add some or all of your fresh herbs to the blender.

Step 3

Taste and adjust salt and pepper as needed, refrigerate for 2 hours. If you want a smoother texture, you can strain your soup through a fine mesh sieve before refrigerating.

Step 4

Taste, adjust seasoning (salt, pepper or vinegar) as needed, and serve topped with leftover chopped veggies and herbs!