Smooth Chilled Tomato Soup

Preparation info
  • Makes

    4 cups

    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Just like butternut squash signifies fall, chilled tomato soup screams summer. Overripe, in-season beefsteak or heirloom tomatoes make this simple chilled soup pretty much perfect on its own or as a great accompaniment to a BLT or Spinach Salad.


  • 2 pounds (910 g) very ripe heirloom or beefsteak tomatoes, diced
  • 1 red bell pepper,


In a large bowl, combine the tomatoes, bell pepper, cucumber, garlic, bread, honey, salt, oil, and vinegar. Lightly mash using a potato masher, cover, and refrigerate for at least 8 hours, or up to 24 hours.

In a blender, puree the mixture, in batches, until smooth. Pass through a fine chinois, then taste for seasoning, adding more salt, honey, or vinegar if needed. Transfer to a contai