John Kennedy's Iced Tomato Soup

Chill out with John Kennedy’s Iced Tomato Soup—a refreshing twist on classic gazpacho perfect for hot summer days. This no-cook, nutrient-packed recipe combines ripe tomatoes, crisp cucumber, sweet red bell pepper, and aromatic red onion, blended with garlic, vegetable stock, and tangy red wine vinegar for a flavor-forward experience. The addition of fresh basil and a drizzle of extra virgin olive oil elevates the dish, while a touch of sugar balances the vibrant acidity. Served ice-cold with a few melting ice cubes for an extra frosty touch, this elegantly garnished soup is a crowd-pleaser that’s as easy on the palate as it is on your schedule. Ready in just 25 minutes of prep, it’s a delightful appetizer or light meal that celebrates the best of summer produce!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 4

Ingredients

• 6 medium ripe tomatoes
• 1 medium, peeled and seeded cucumber
• 1 medium, seeded red bell pepper
• 0.5 medium red onion
• 2 small garlic cloves
• 2 cups vegetable stock
• 1 cup tomato juice
• 2 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sugar
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (freshly ground) black pepper
• 2 tablespoons, chopped (plus extra for garnish) fresh basil
• 4 large ice cubes

Directions

Step 1

Wash all vegetables thoroughly under cold water.

Step 2

Roughly chop the tomatoes, cucumber, red bell pepper, and red onion into smaller pieces for easy blending.

Step 3

Peel and mince the garlic cloves to avoid large chunks in the soup.

Step 4

In a high-speed blender, add the chopped tomatoes, cucumber, red bell pepper, red onion, minced garlic, vegetable stock, and tomato juice.

Step 5

Blend the mixture until smooth and creamy. You may do this in batches if needed.

Step 6

Once blended, add red wine vinegar, extra virgin olive oil, sugar, salt, black pepper, and chopped fresh basil to the blender.

Step 7

Blend again to combine all the flavors evenly. Taste and adjust salt or vinegar as needed.

Step 8

Place the soup in a covered container or bowl and refrigerate for at least 2 hours to ensure it is thoroughly chilled.

Step 9

Before serving, add ice cubes to the soup and stir until they are partially melted to enhance the chilled effect.

Step 10

Ladle the soup into bowls, garnish with additional chopped fresh basil, and optionally drizzle a small amount of olive oil for an elegant finish.

Step 11

Serve immediately and enjoy this refreshing iced tomato soup!

Nutrition Facts

Serving size	(2166.0g)

Amount per serving	% Daily Value*
Calories	840.5

Total Fat 48.7g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 4169.2mg	0%
Total Carbohydrate 94.0g	0%
Dietary Fiber 20.8g	0%
Total Sugars 46.6g
Protein 20.9g	0%

Vitamin D 0IU	0%
Calcium 248.9mg	0%
Iron 7.2mg	0%
Potassium 3859.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 9.3%

Carbs: 41.9%