Raw Tomato Basil Soup

Cold tomato soups have long cooled Mediterranean summers, and this raw version skips the stove entirely. Ripe tomatoes and fresh basil whirl with olive oil and lemon into a bright, coral-red bowl ready in minutes.

Serves 4 · 15 min prep

Estimate for one serving

• 180 cal
• 4g protein
• 14g carbs
• 14g fat

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Ingredients

• 2 1/2 lb ripe mixed tomatoes (heirloom and vine-ripe)
• 1 cup packed fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 1 small garlic clove
• 2 Tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup as needed ice water
• 1/4 cup plain Greek yogurt or coconut yogurt for swirl
• 1 tsp fresh thyme leaves

Instructions

1. 1Wash and core the tomatoes, then roughly chop them so they fit easily in a blender; no need to peel.
2. 2Add the chopped tomatoes, most of the basil (reserve a few leaves for garnish), peeled garlic, lemon juice, olive oil, salt, and pepper to a high-speed blender.
3. 3Blend on high 45 to 60 seconds until completely smooth and bright coral-red; scrape down the sides once if needed.
4. 4Check consistency: if the soup is thicker than a light gazpacho, stream in ice water a splash at a time and blend again until it pours easily but still coats a spoon.
5. 5Taste and brighten with an extra squeeze of lemon or pinch of salt so the natural sweetness of late-season tomatoes sings.
6. 6Chill the blender jar in the refrigerator 15 minutes if you want it colder, or serve immediately for a just-blended fresh texture.
7. 7Ladle into bowls or portable jars. Swirl a spoonful of yogurt on each serving and scatter remaining basil and thyme leaves.
8. 8Finish with a final thread of olive oil and cracked pepper. Serve with a simple side of toasted bread or keep it light on its own for a work-friendly lunch.