Chilled Tomato Soup with Cucumber and Goat Cheese

Zuppa di Pomodoro Fredda


Preparation info

  • Difficulty


  • Serves


Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

I first tasted this delightful cold tomato soup at the Trattoria di Giovanni Rana in Verona. I loved the contrasting flavors and textures of the full-flavored tomato, the fresh, crunchy cucumber, and tangy, creamy goat cheese. The version below is my recreation of this delicious summer dish.


  • 3 tablespoons extra virgin olive oil, plus extra for serving
  • ½ small yellow onion
  • pounds ripe tomatoes
  • Salt
  • 1 cup water
  • 1 seedless cucumber
  • 4 ounces fresh goat cheese


  1. Peel and finely chop the onion and put it with 2 tablespoons of the olive oil in a deep sauté pan. Place over medium-high heat and sauté, stirring occasionally, until the onion turns a rich golden color, about 5 minutes.
  2. While the onion is sautéing, peel the tomatoes and coarsely chop them. When the onion is ready, add the tomatoes to the pan and season with salt. Sauté for about 5 minutes, then lower the heat to medium-low. Add the water, cover the pan, and continue cooking for 25 minutes.
  3. Purée the soup using an immersion blender or a regular blender. Set aside to cool, then refrigerate.
  4. While the soup is chilling, peel and dice enough of the cucumber to measure 5 tablespoons.
  5. When ready to serve, stir the cucumber into the soup. Ladle the soup into bowls and place a dollop, about 2 teaspoons, of the goat cheese in the center of each serving. Drizzle a little olive oil on top and serve.


Since the soup is refrigerated, you can easily make this up to 2 days ahead of time. Add the cucumber just before serving.