Cold Tomato Summer Vegetable Soup

Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.

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Photography Credit: Elise Bauer

My father made this cold tomato and zucchini soup the other day.

“Don’t call it gazpacho.”
“Why not? It looks like gazpacho, but with some zucchini.”
“It’s my soup. I made it up. It’s not gazpacho. Don’t call it gazpacho.”
“Okay dad, whatever you say.”

So instead, my brother Eddie has named it “The Farmer’s Market in a Soup”. And, given that dad brought home every ingredient except the seasonings and broth from our local farmers market, the name makes sense. It is a wonderfully cool, fresh soup for a hot summer day. Just don’t call it gazpacho.

Cold Tomato Summer Vegetable Soup Recipe

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  • Yield: Serves 8.

Note, dad says to chop the zucchini finer than what is pictured in the photo.

Ingredients

  • 6 fresh, ripe tomatoes, seeds removed (cut tomatoes in half, squeeze out seeds into a sieve over a bowl to catch the juice, use the juice, discard the seeds), chopped
  • 1 cucumber, peeled, seeded, chopped fine
  • 1 red bell pepper, chopped fine
  • 2 stalks celery, chopped fine
  • 1 Tbsp fresh dill, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons sugar
  • 2 zucchini, chopped fine
  • 1/2 medium sweet onion, chopped fine
  • 1-2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups tomato juice (in addition to the juice made when you squeezed the tomatoes above)
  • 1 teaspoon Worcestershire sauce
  • 2 Tbsp olive oil
  • 1/4 cup sherry vinegar
  • 1 teaspoon chopped fresh oregano (or pinch of dry)
  • 1 1/2 cups vegetable broth
  • Hot sauce if needed

Method

Combine all ingredients in a large bowl. Use the additional tomato juice to thin the soup to desired consistency. Adjust seasonings to taste. Better the next day.

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Links:

Tomato and corn soup from Jessica of Merry Merzville
Gazpacho 101 by Ximena of Lobstersquad

Showing 4 of 20 Comments

  • Patricia

    Looks Ummmmm-A-zing! I just made this right right now!
    Finished results: BAMMM-O! Ohh soo good.
    Thank you for the recipe!

  • Lisa in Germantown

    Has anyone tried gently warming this to like body temperature? I’m not into “cold” so much – I warm my ketchup to room temp before using.

    I like the idea of avocado instead of the zucchini. Zuc’s are ok, but I’m from W.PA where every year you had Zuc-overload by mid-September. PS-they’re already warning people to lock their car doors lest they return to find a back seat filled with Zuc’s. ;-)

  • phins in the north

    Yummy yummy yummy! I love this summer soup, as did my picky family. Thank you for sharing.

  • chelsea

    I think this sounds great but I was wondering if you could eat it hot.

  • psteve

    I’ve made this twice now. It’s easy to eat tons of it, and it really does taste better the next day. Excellent with heirloom tomatoes with a variety of colors.

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Cold Tomato Summer Vegetable Soup