Name: Cold Tomato Summer Vegetable Soup
Prep time: 20 min
Total time: 20 min
Yield: Serves 8
Cuisine: American
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 tablespoon 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 tablespoons extra virgin 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

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Soup Tomato Vegetables Zucchini

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.

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”.

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.

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Cold Tomato Summer Vegetable Soup Recipe

Prep time: 20 minutes
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 tablespoon 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 tablespoons extra virgin 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

22 Comments / Reviews

Cold Tomato Summer Vegetable Soup Cancel reply

Rachelle

I have a reunion this Saturday, no electric, so I am trying to think of cold foods that will taste great! I recently mixed a can of fire roasted tomatoes, a bag of heated roasted corn and peppers, a can of cooked cabbage and some cooked elbow macaroni together. The flavors were amazing! I am thinking of making a cold soup with these ingredients for the reunion. Any suggestions on elevating it?
- July 3, 2019
- · Reply
Show Replies (1)
- Summer Miller
  
  Hi, Rachelle! This soup is pretty amazing as it is. Sometimes, elevating a dish is just about adding a few extras. Finish the soup with a nice drizzle of high quality olive oil, then char thin slices of baguettes on the grill to serve alongside.
  - July 3, 2019
  - · Reply
Patricia

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

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- · Reply
Eileen

This soup is absolutely amazing! I made this soup a number of times this summer, and friends & family both requested the recipe. Kudos to your Dad!

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- · Reply
Jessie

Can’t wait to try this- I have zuccs coming out of my ears! Is balsamic vinegar an ok sub for the sherry vinegar? Thanks!

Should be fine. ~Elise
- · Reply
Jennie

Just made a batch of this with several tweaks based on what I had out of my garden. Delicious and very light for a hot summer day’s lunch. :)
- · Reply

Maurice

Had the ingredients laying around and was feeling a little lazy about making dinner, so I stuck it all together in half an hour. Great, although I added no hotsauce though, didn’t need it.

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- · Reply
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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- · Reply
chelsea

I think this sounds great but I was wondering if you could eat it hot.
- · Reply
phins in the north

Yummy yummy yummy! I love this summer soup, as did my picky family. Thank you for sharing.
- · Reply
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. ;-)
- · Reply
Elise Bauer

Hi Gary – some avocado would be a great addition to this soup. I’ll tell my dad what you said about centerfold material; that’ll be good for a chuckle. ;-)
- · Reply
Gary in Massena

Hmmm… I bet a little Avacado added to that would be tasty. Of course,… whatever is fresh and available would be a tasty addition.

Elise – what are you doing? Posting your Dad’s pic to make him the centerfold of the food blog world?
- · Reply
Elise Bauer

Hi Gail – Sure, if you like to eat salad with a spoon. ;-)
- · Reply
gail

I would think this could also be considered a salad, no?
- · Reply
Tom the round but apologetic

OKAY … I might not be quite as “right” as I’d like to be. “Salmorejo” is more in line with the “more bread, please” gazpacho. And Salmorejo has been, typically, a recipe with fewer ingredients … and more bread. In any case, this is a very good “not gazpacho” cold soup, perhaps a Salmorejo, but at this point, all I can say is, enjoy.

I’m off to have lunch.
- · Reply
tom the bulky guy

I think your dad is right – *NOT* gazpacho, since gazpacho has bread as one of the ingredients. No day old bread in the recipe? Then it isn’t gazpacho. At least not where I grew up.

That said, a wonderful chilled vegetable soup. Commend your father on his culinary artistry in general, and on this recipe in specific!!
- · Reply
lydia

I’d take a little bit of help from the food processor to break down the veggies — not the zen approach, but that’s how I make gazpacho, too. This looks delicious — hats off to your dad!
- · Reply
Cara

This looks wonderful, I can’t wait to try it!
- · Reply
Carol

Really delicious! Just made it and tasted it. But a word of warning: you really have to want to make it because the “chop fine” of everything goes on forever. And just a note: it may be easier to use plum tomatoes because sieving the seeds from regular tomatoes is not easy.
Bottom line: kudos to your Dad for the “not gazpacho” soup. It is so refreshing and perfect for now.
- · Reply
spaniard

Gazpacho doesn’t have zucchini or celery, that’s why you can’t call it gazpacho. But then again, there are at least 1.27349 million varieties of gazpacho (only in Spain). ;-)
- · Reply

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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.