Chilled Tomato Soup
In the heat of summer, there's nothing quite as refreshing as chilled soup. With tomatoes, cucumber, aromatics, and the surprise addition of orange to brighten the flavor. Greek yogurt is blended in at the end to make this soup luxuriously creamy. The bonus part of this recipe: you can make it year-round with canned tomatoes because sometimes you need a whisper of summer in the dead of winter.
Test Kitchen Tip
To allow the flavors to develop, make the soup a day in advance. It’s great for a summer barbecue or buffet.
Heat oil in a soup pot or Dutch oven over medium until hot. Add leeks, carrot, and celery; cook until leeks are wilted, about 6 minutes.
Add tomatoes (slosh out cans with 1½ cups water, adding to the pot), basil, orange peel and juice, salt, celery seeds, and pepper flakes. Simmer soup, partially covered, until flavors meld and vegetables are very soft, 35–40 minutes. Let soup cool slightly, removing basil and orange peel.
Purée soup, in batches, in a blender along with yogurt and cucumber. (Strain soup through a sieve if a silky-smooth soup is desired.)
Transfer soup to a bowl or pitcher; refrigerate until very cold, at least 3 hours. Season soup with salt after chilling.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 2mg 0%
Sodium 704mg 29%
Carbs 18g 6%
*Percent Daily Values are based on a 2,000 calorie diet.