Cold Tomato Summer Vegetable Soup

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

  • Yield: Serves 8.


  • 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


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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Patricia

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

  • 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!

  • 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

  • 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. :)

  • 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.

  • 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.

  • chelsea

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

  • phins in the north

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

  • 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. ;-)

  • Elise

    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. ;-)

  • 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?

  • Elise

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

  • gail

    I would think this could also be considered a salad, no?

  • 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.

  • 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!!

  • 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!

  • Cara

    This looks wonderful, I can’t wait to try it!

  • 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.

  • 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). ;-)

  • katrina

    Ooooo that looks so yummy! I was wondering though, is the tomato juice listed seperate from the juice leftover from the tomatos after straing out the seeds?