Cold Tomato Soup

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READY IN: 12mins
Recipe by Anne Sainz

This was adapted from a recipe in Jane Brody's "Good Food Gourmet." I made a few changes so it is more in keeping with a Nutritarian eating style. This is quick and simple and good enough for company.

Ingredients Nutrition


  1. Chop walnuts, then lightly toast in a dry, non-stick frying pan. Stir them constantly so they don’t burn. They are done when they start to turn golden. Set aside.
  2. Puree tomatoes in blender or place tomatoes in a large glass or ceramic bowl and puree with immersion blender until smooth.
  3. Add basil, honey, vinegar, and pepper and mix thoroughly.
  4. Refrigerate soup for at least 3 hours.
  5. Let the soup stand at room temperature for 15 minutes before serving. Garnish with the toasted walnuts.

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