Cold Tomato Soup (Roasted Tomato Gazpacho)

A bowl of cold tomato soup garnished with diced cucumber.

Cold Tomato Soup (Roasted Tomato Gazpacho)

Cool and packed with flavor, this cold tomato soup starts on a sheet pan and finishes in the blender for a roasted, gazpacho-style soup that's perfect for hot days.

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Course: Side Dish, Soup

Cuisine: Spanish-Inspired

Keyword: cold tomato soup, roasted tomato gazpacho

Prep Time: 10

Cook Time: 55

Chill Time: 2

Total Time: 3 5

Servings: servings

Calories: 162kcal

Author: Lyn Croyle

Equipment

Blender Food Processor, or Immersion Blender

Ingredients

Tomatoes and Peppers:

2 lbs high-quality Roma tomatoes quartered (or cherry tomatoes)
2 lare carrots peeled and chopped
1 sweet red bell pepper seeded and quartered
1 cup roughly chopped onion
3 cloves garlic trimmed and peeled
2 tablespoons olive oil or avocado oil
1 teaspoon salt
½ teaspoon black pepper

Soup:

2 cups peeled and chopped cucumber
2 tablespoons extra virgin olive oil
1 ½ tablespoons red wine vinegar
½ teaspoon ground cumin
1-6 tablespoons cold water optional and as needed
Salt and pepper to taste

Optional Toppings:

Extra virgin olive oil
Flaky sea salt
Red pepper flakes
Croutons
Diced cucumber or bell pepper

Instructions

Preheat the oven to 400°F and grab 2 large rimmed baking sheets. Line them with parchment paper for easier cleanup.
Add the tomatoes, carrots, red bell pepper, onion, and garlic cloves to a large mixing bowl. Drizzle with the oil and season with the salt and black pepper.
Spread the vegetables on the prepared baking pan and roast for 45-50 minutes, stirring the vegetables halfway through, or until the carrots are fork-tender and the tomatoes are blistered. Remove from the oven and cool at room temperature for 1-2 hours until cool to the touch (or cool in the refrigerator for about an hour).
Add the cooled vegetables, cucumber, olive oil, red wine vinegar, and ground cumin to a high-speed blender or food processor. Blend for 1-2 minutes or until smooth.
If the soup is too thick for your liking, blend in water by the tablespoon until your desired consistency.
For an ultra-smooth soup, press the mixture through a fine mesh sieve. Cover the soup and refrigerate for at least 2 hours and up to 24 hours.
Before serving, season the soup to taste with salt and pepper. Enjoy cold, topped with your favorite toppings.

Recipe Tips

Straining is optional: It yields a silkier soup but fewer servings. I like a little texture, so I usually skip this step.
Season after chilling: Taste the soup again once it's cold, since the seasoning can change. Add more vinegar, salt, or pepper as needed.
Blender vs. food processor: A food processor doesn't blend the soup as well. If using one, an immersion blender can smooth it out afterward.

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