Chilled Fresh Tomato Soup

Prep Time:
20 mins
Total Time:
1 hr 20 mins

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.


  • 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)


  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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