New This Month

Chilled Tomato Soup

  • Servings: 6


  • 2 large red bell peppers
  • 2 1/2 pounds tomatoes (about 6 large)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cups homemade or canned low-sodium chicken stock
  • 2/3 cup freshly squeezed orange juice (2 oranges)
  • 1 tablespoon balsamic vinegar
  • Coarse salt and freshly ground pepper
  • Plain yogurt, for garnish
  • Chopped fresh herbs, for garnish


  1. Preheat the oven to 400 degrees. Place the peppers and tomatoes on a baking sheet, and roast until they are slightly charred, about 30 minutes.

  2. Peel, and core the peppers and tomatoes. Transfer the flesh to the jar of a blender; set aside.

  3. In a medium skillet, heat olive oil. Add onion, and cook until translucent, about 5 minutes. Add to the blender, and purée until smooth. Pass the mixture through a food mill fitted with a medium disk into a large bowl. Stir in the stock, orange juice, vinegar, salt, and pepper. Cover, and refrigerate until chilled. Serve garnished with yogurt and herbs.

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