3 ratings

Chilled Yellow Tomato Soup Recipe


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.