Heavenly Cold Tomato Soup

cold tomato soup

Some years ago I was working as a Horticulturist for a beautiful, private golf club named Sahalee, which means High Heavenly Ground. At Sahalee, there was a wonderful fine dining restaurant where, as employees we were lucky enough to sample some of the chef’s best dishes. One of them that I always loved in summer was the cold tomato soup. An abundance of beautiful tomatoes and cucumbers and temps topping out at 96 degrees prompted me to create this lovely cold soup for dinner. This is my version of the Sahalee Heavenly Cold Tomato Soup. It is easy to put together without a lot of time at a hot stove and gets better over time and the colder it gets the better it tastes.

Heavenly Cold Tomato Soup

Prep Time: 1 hour, 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 (HUGE) servings

Serving Size: 1/4 recipe


5-7 large, ripe tomatoes, roughly chopped
1 pint of cherry or grape tomatoes, cut in half
1 large cucumber, peeled, seeded and sliced
1 small red onion, thinly sliced
12 oz. of pitted Kalamata olives, drained and cut in half
1 avacado, peeled, pitted and sliced
1 tablespoon of fresh oregano leaves, finely chopped
3 tablespoons of red wine vinegar
1 tablespoon of sherry vinegar
1 teaspoon of honey
5 tablespoons of olive oil
1 teaspoon of salt
½ teaspoon of pepper

Step by Step

  1. In a medium saucepan, heat the olive oil and add the red onion, olives and oregano.
  2. Cook the mixture until the onions are softened, about 6-7 minutes.
  3. Take off the heat, add the vinegars, stir and let cool.
  4. Add the tomatoes, ½ teaspoon of honey, salt and pepper to a blender and puree until smooth.
  5. In a small bowl, add the cucumber slices and the other ½ teaspoon of the honey.
  6. Mix together and set aside.
  7. If you want the soup to be really cold, place the puree of tomatoes into the fridge and cool for one hour.
  8. To assemble the soup: pour tomato puree into serving bowls.
  9. Top each bowl with a generous spoonful of the olive and onion mixture, slices of cucumbers and avocado.
  10. Serve cold.
  11. There are so many variations for the toppings, so if you would like to change it up, add Feta cheese or low fat sour cream or finely chopped spinach.


WWPP 9; Calories 443; Total Fat 37.3g; Saturated Fat 5.9g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 1345mg; Potassium 1242mg; Total Carbohydrates 30.0g; Dietary Fiber 11.6g; Sugars 12.8g; Protein 5.5g


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