Chilled Tomato Soup With Capers and Herbs

Total Time
Prep 30 mins
Cook 15 mins

A cold, refreshing, interesting soup for the summer.

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.


Most Helpful

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

Missy Wombat October 17, 2003

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