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Chilled Fresh Tomato Soup


Plum (or Roma) tomatoes are egg-shaped, with less juice and more pulp than many varieties. This makes them ideal for cooking -- and this recipe.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2006


  • 2 pounds beefsteak or plum tomatoes, cored and quartered
  • 1 1/2 cups canned tomato juice
  • 1 tablespoon finely grated, peeled fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons freshly squeezed lime juice (from 2 to 3 limes)
  • Coarse salt and ground pepper
  • 1/2 cup plain low-fat yogurt
  • Flatbread, for serving (optional)


  1. Working in two batches, place in a blender tomatoes, tomato juice, ginger, coriander, sugar, oil, and 3 tablespoons lime juice; puree on high speed until liquefied. Pour batches into a large bowl. Season generously with salt and pepper; refrigerate until cold, about 1 hour. Before serving, taste for seasoning. If desired, thin with cold water.

  2. In a small bowl, whisk yogurt and remaining tablespoon lime juice until smooth; season with salt and pepper. Ladle soup into four serving bowls; top each with a dollop of yogurt and, if desired, serve with toasted flatbread.

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