Chilled Yellow Tomato Soup Recipe

Chilled Yellow Tomato Soup Recipe
Staff Writer

A light and refreshing tomato soup starter from chef Michelle Weaver of Charleston Grill in Charleston, S.C that is perfect to serve for a summer dinner party.


  • 2 pounds yellow tomatoes, cored and rough chopped
  • ¾ cup Vidalia onions, diced small
  • ½ cup yellow bell pepper, diced small
  • 2 cloves of garlic, smashed
  • 3 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper, to taste
  • 1/3 cup English cucumber, diced small, for garnish
  • ½ cup cherry tomatoes, quartered, for garnish
  • 16 cilantro leaves, for garnish
  • ¼ cup goat cheese, for garnish


Place tomatoes, onions, peppers, garlic, and lemon juice in a blender. Purée until smooth. While blender is on medium slowly add the oil. Turn blender to high for 1-2 minutes until soup is creamy. Chill. Serve in bowls topped with garnish.

Tomato Soup Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Tomato Soup Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Tomato Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.