New This Month

Andrea's Spicy BLT Soup


"This no-cook chilled soup is made for times when you have a bonanza of ripe tomatoes on hand. The toppings really make it a meal. I like to add a few leaves of tender butterhead lettuce, crumbled crispy bacon, and toasty croutons made from a loaf of country-style bread." -- Andrea Reusing, chef-owner, Lantern restaurant, Chapel Hill, North Carolina

  • Servings: 4

Source: Everyday Food, July/August 2011


  • 2 pounds assorted tomatoes, roughly chopped
  • Coarse salt and ground pepper
  • 1 small cucumber, roughly chopped
  • 2 medium Fresno chiles or jalapenos, stemmed and chopped
  • 1/2 small yellow onion, chopped
  • 1 garlic clove, smashed and peeled
  • 2 teaspoons white-wine vinegar
  • 1 slice white bread, crust removed, torn into pieces
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon sugar
  • Chopped Egg and Garlic Vinaigrette
  • Croutons, crumbled cooked bacon, and sliced lettuce


  1. Sprinkle tomatoes with 1/4 teaspoon salt; let sit 10 minutes. In a blender, combine tomatoes, cucumber, chiles, onion, garlic, vinegar, bread, oil, and sugar and puree until smooth, about 1 minute. Pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Cover soup and refrigerate until cold, about 2 hours (or up to 3 days). Season to taste with salt and pepper and serve with a drizzle of vinaigrette and desired toppings.

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