The simplest soup for hot weather. We throw all the ingredients into a blender, season it, and the soup is ready. It’s worth chilling it before serving. 

This is not a traditional Spanish gazpacho, it doesn’t contain bread, cucumber, vinegar… You can certainly add all these ingredients, but I’m completely satisfied with this simplified version. 

You can also use fresh tomatoes, but I personally prefer passata in this soup. 

Chilled Tomato Soup

350ml good quality tomato passata

1 large bell pepper (red or yellow) seeded

1 medium onion, peeled, chopped

1 clove of garlic (optional) peeled

3 or 4 tablespoons of olive oil

250ml water, boiled and cooled

salt, pepper

handful of fresh herbs (I used basil and oregano)

For serving: finely chopped bell pepper, olive oil, herbs, balsamic vinegar. I also recommend garlic croutons. 

We throw all the soup ingredients into a blender and blend until we get a velvety cream. 

Season with salt and pepper. If the soup is too thick, add a bit more water.

Pour into a jar and place in the refrigerator for at least 2 hours, or overnight.

Before serving, the soup should be thoroughly mixed, as it may separate after several hours of chilling in the refrigerator.

Serve the soup with your chosen toppings.

Enjoy your meal!