Total Time
Prep 30 mins
Cook 0 mins

A refreshing "salad soup" for those hot summer days. Plan ahead as it requires at least two hours refrigeration. Based upon a recipe (that I've not yet tried) from The Low Cholesterol Live Oil Cookbook and submitted for Zaar World Tour II.

Ingredients Nutrition


  1. Combine everything except olive oil and tomato paste; puree two cups at a time; once all is pureed, whisk in olive oil and tomato paste.
  2. Cover tightly and refrigerate at least two hours; whisk again just before serving; season to taste then serve soup topped with croutons.


Most Helpful

Thanks for posting this very easy recipes. I followed the basic proportions, but used all tomato juice and no water, added a large bunch of finely chopped cilantro, and left out the oil altogether, making this much lower in fat and fuller in flavor.

Susann Codish July 26, 2009

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