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Cold tomato and basil soup

Updated: Oct 14, 2020

This tomato soup has definitely been one of the culinary highlights of the summer - healthy and fresh but incredibly flavourful. Aside from leaving the ingredients to sit overnight, this recipe is wonderfully quick and demands only that you find the most flavourful, ripest tomatoes you can. The rest of the ingredients are all cupboard staples...Courtesy of the great Ottolenghi.


  • 8 very ripe plum tomatoes, quartered

  • 1 small bunch of basil, leaves picked

  • 3 garlic cloves, peeled

  • 3 tbsp red wine vinegar

  • 2 tbsp brown sugar

  • 3 tbsp Domaine de Gerbaud extra-virgin olive oil, plus more to serve

  • 1 tsp sea salt, plus more to serve

  • 1tsp sweet paprika

  • 4 ice cubes, plus more to serve


  1. Put all the ingredients (apart from the ice) in a large jar or a deep bowl and mix well. Cover and set in the fridge overnight.

  2. The following day, remove from the fridge, add the ice cubes and use a stick blender to blitz everything together to a smooth soup. Taste for seasoning - you may need another pinch of salt.



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