Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chilled Fresh Tomato Soup 2.8 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hr 20 mins Servings: 4 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. Ingredients 2 pounds beefsteak or plum tomatoes, cored and quartered 1 ½ 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 ½ cup plain low-fat yogurt Flatbread, for serving (optional) Directions 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. 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. Rate it Print