Spring/Summer Tomato Soup
Rosie Kellet
Photo by James Ransom
- Serves
- 6
I had never understood cold soup until I was working in a professional kitchen and my Spanish colleague José made me a bowl of gazpacho, and later our head chef, Beta, made salmorejo. This recipe is an amalgamation of the two. I'm not such a fan of peppers, so I have left them out. I hesitate to call this gazpacho or salmorejo because it is neither, and I don't want to annoy any of my Spanish friends. So instead, I call it Spring/Summer Tomato Soup- and I hope they approve! This soup is the ideal recipe to batch make in the heat of summer and keep in the fridge, ready and chilled for when you need a light, fresh, thirst-quenching lunch.
Recipe excerpted from “In for Dinner: 101 Delicious, Affordable Recipes to Share” © 2025 by Rosie Kellett
Ingredients
- about 3 lb ripe juicy tomatoes, the best you can
- 1 medium cucumber, peeled, seeded, and roughly chopped
- 2 garlic cloves, grated
- 5 slices of bread, crusts removed, cut into cubes
- 2 teaspoons sherry vinegar (or red wine vinegar)
- 2 teaspoons sea salt
- 5 tablespoons extra-virgin olive oil, plus extra for drizzling
- 3 eggs
- a small bunch of chives, chopped black pepper
Directions
- Step 1
Score a cross into the skin at the base of each tomato, then submerge in freshly boiled water for 10 minutes. After this, the skins should be easy to remove.
- Step 2
Once the tomatoes are skinned, take out the cores and roughly chop.
- Step 3
In a large bowl, combine the tomatoes, cucumber, garlic, bread, vinegar, salt, and half the olive oil. Scrunch everything together with your hands so it is very well mixed, then set to one side to marinate for 30 minutes.
- Step 4
Meanwhile, hard-boil and peel the eggs, then grate them coarsely on a box grater.
- Step 5
Blend the tomato mix with an immersion blender or in a blender until smooth, and continue blending while you add the remaining olive oil, until silky smooth.
- Step 6
Taste and adjust the salt and vinegar levels to your taste, then chill in the fridge until completely cold.
- Step 7
Serve in shallow bowls, topped with grated egg, chopped chives, a drizzle of olive oil, and ground black pepper.