Back to Recipe Menu

Chilled Summer tomato soup


  • Blend the chopped tomatoes in a food processor and push through a sieve into a large bowl.
  • Then blend the red onion and chilli with 2-3 pieces roasted capsicum, the sugar, lemon zest and seasonings in the food processor.
  • Add the pureed tomatoes, whiz up and taste for seasoning. 
  • Then add up to 1 cup cream and briefly whiz up. Transfer the soup to a fresh bowl and chill well. 
  • When ready, toss the cucumber with 1 finely diced celery stalk, the spring onions, cherry tomatoes and 1-2 diced pieces of roasted capsicum with seasonings. 
  • Spoon a little of the salsa into individual long glasses, pour in the cold soup and serve with a celery stalk as a garnish. Or pour the soup into individual flat soup bowls and garnish with a spoon of the salsa.
  • nb. Only make this dish when tomatoes are at their very best!


  • 1 kg ripe red tomatoes, cored & chopped
  • ¼ red onion, finely chopped
  • 1 small red chilli, seeded & finely chopped
  • 3-4 pieces roasted red capsicum
  • ½ tbsp caster sugar
  • grated rind of 1 lemon
  • sea salt & freshly ground pepper
  • 1 cup cream
  • ¼ continental (telegraph) cucumber, diced
  • 5 celery stalks
  • 2 spring (green) onions, finely chopped
  • ½ punnet cherry tomatoes, quartered

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm