Chilled Tomato Basil Soup

Serves 4 · 25 min prep

Ingredients

• 2.5 lb ripe tomatoes on the vine
• 1 medium English cucumber
• 1 red bell pepper
• 1 small shallot
• 1 cup packed, plus more for garnish fresh basil leaves
• 1 small garlic clove
• 1/4 cup, plus more to finish extra-virgin olive oil
• 2 tbsp sherry vinegar or red wine vinegar
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp honey
• 1 cup crusty bread cubes or croutons
• 4 oz optional garnish fresh mozzarella pearls

Instructions

1. 1Core the tomatoes and roughly chop them, collecting all juices in a large bowl. Peel the cucumber if the skin is thick, then chop cucumber, bell pepper, and shallot into large chunks.
2. 2Combine chopped tomatoes and their juices, cucumber, bell pepper, shallot, basil, and garlic in a blender. Work in two batches if your blender is small so everything purees smoothly.
3. 3Blend on high until completely smooth and silky, 45 to 90 seconds. With the motor running on low, stream in the olive oil until the soup looks glossy and lightly emulsified.
4. 4Add vinegar, salt, pepper, and honey. Blend briefly to incorporate. Taste; it should be bright, savory, and balanced—not flat or overly acidic.
5. 5Pour the soup through a fine-mesh strainer into a large bowl or pitcher, pressing with a ladle to catch skins and seeds for a refined texture. Discard solids.
6. 6Cover and refrigerate at least 1 hour, preferably 2, until thoroughly cold and flavors deepen. Stir before serving because it can separate slightly.
7. 7Ladle into chilled bowls. Drizzle each serving with a thread of olive oil and crack fresh black pepper over the top.
8. 8Garnish with torn basil, a few mozzarella pearls if using, and a small handful of crusty bread cubes or croutons for crunch. Serve cold as a light midday main with extra bread on the side.