Smooth Chilled Tomato Soup


Preparation info

  • Difficulty


  • Makes

    4 cups

Appears in

The Bacon Bible

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, diced
  • 1 small cucumber, peeled, seeded, and diced
  • 3 garlic cloves, chopped
  • 1 (1-inch/2.5-cm) slice country white bread, crust removed, diced
  • tablespoons honey, or more to taste
  • 2 teaspoons kosher salt, or more to taste
  • 3 tablespoons extra-virgin olive oil, plus more for garnish
  • 2 teaspoons aged sherry vinegar, or more to taste
  • Crispy bacon (optional)
  • sliced fresh chives (optional)


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 container with a tight-fitting lid and refrigerate until cold, at least 2 hours, or up to 24 hours.

To serve, ladle the soup into bowls and garnish with the bacon, chives, and a drizzle of olive oil, if desired.