Chilled Tomato Soup With Capers and Herbs

READY IN: 45mins
Recipe by tantza

A cold, refreshing, interesting soup for the summer.

Top Review by Missy Wombat

Excellent soup that was scoffed down very quickly indeed. I used coriander instead of parsley and that also worked very well.

Ingredients Nutrition


  1. Pour hot water over tomatoes and leave them there for 1 minute.
  2. Then put them in ice water.
  3. Peel and deseed them while keeping the juices.
  4. Chop the tomato pulp coarsely.
  5. Set 6 tablespoons aside.
  6. In a large pan, sauté onion in hot oil for 2 minutes.
  7. Add pressed garlic.
  8. Cook for another 5 minutes.
  9. Add the chopped tomato, tomato juice, vegetable stock, thyme, salt, pepper, and 1 clove of garlic.
  10. Simmer for 5 minutes.
  11. Remove from heat.
  12. Immediately add the balsamic vinegar, the capers, the 6 tablespoons of tomatoes you put aside earlier, and the chopped parsley.
  13. Let it cool and chill it for 2-3 hours (it can be made a day ahead).
  14. Taste again.
  15. Add more of the spices if you like.
  16. Serve with baguette and garlic butter.
  17. The soup tastes the best cold, but not ice cold!
  18. Enjoy with a good glass of rosé, and have fun.

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