Cold Summer Soup

Name: Cold Summer Soup
Prep time: 20 min
Total time: 20 min
Cuisine: Palestinian
Ingredients: 3-4 medium tomatoes (about 300 g/11 oz), chilled; 3-4 cucumbers (about 300 g/11 oz), chilled; About 60 g/2 oz of radishes, chilled; 1 green (bell) pepper, chilled; 1 green chilli (such as jalapeño); 1 green chilli (such as jalapeño); 1 garlic clove; 500 ml (2 cups) tomato juice, chilled; 1½ tbsp freshly squeezed lemon juice; 1½ tsp salt; ½ tsp black pepper; About 100 g (¾ cup) grated carrot; Chopped basil, to serve

Preparation info

Serves
6

Difficulty
Easy
Ready in
20 min

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2026

About

This is my version of a summer soup, an absolute delight for quenching thirst and providing nourishment on hot days when appetites are poor. One summer, I had planted tomatoes and green peppers in my garden and felt proud to serve this soup right off the tree. Serve with qras b’za’atar (thyme bread) and a bowl of olives.

Ingredients

3-4 medium tomatoes (about 300 g/11 oz), chilled
3-4

Asia
Palestine
Soup
Vegan
Gluten-free
Low fat
Low calorie
Summer

Method

Roughly chop the tomatoes, cucumbers, radishes, green pepper, chilli and garlic and place in a food processor. Add the tomato juice, lemon juice and salt and pepper, and blitz until smooth.

Transfer the soup to a serving bowl and add the grated carrot. Sprinkle with the chopped basil and serve. You can also serve in individual bowls, adding carrot and basil to each.