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.

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.”

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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.

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.


  • 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


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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Cold Tomato Summer Vegetable Soup

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.

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23 Comments / Reviews

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Did you make it? Rate it!

  1. Kathy

    This was excellent! Thank you for this summer soup recipe. I only had balsamic vinegar and it added a really nice depth to the tomato stock; glad I used it.


  2. 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?

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  3. Patricia

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


  4. 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!


  5. 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

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