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Chilled Fresh Tomato, Basil, and Bread Soup

Scott Phillips

Servings: six.

Bread helps thicken this lovely summer soup, and blanching the basil before puréeing helps its color stay fresh-looking.


  • 1/2 lb. day-old French bread, crust removed, crumb cut into 1/4 -inch cubes (3 cups)
  • Kosher salt
  • 1 cup lightly packed fresh basil leaves; more for garnish
  • 2 lb. ripe tomatoes, cored and chopped (5 cups)
  • 1 large clove garlic, roughly chopped
  • 2 tsp. sherry vinegar
  • 1/4 cup extra-virgin olive oil

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 600
  • Carbohydrates (g): 26
  • Fiber (g): 2
  • Protein (g): 5


  • Position a rack in the center of the oven and heat the oven to 350°F. Spread the bread cubes on a rimmed baking sheet and toast in the oven until lightly golden and crisp, about 15 minutes.
  • Bring a medium pot of well-salted water to a boil over high heat. Add the basil and cook until wilted, about 30 seconds. Drain and run under cold water. Pat dry with paper towels and roughly chop.
  • In a blender, purée the basil, tomatoes, garlic, and 2 cups ice-cold water for about 45 seconds. Strain through a fine sieve to remove the solids and return the purée to the blender.
  • Add the bread, vinegar, and 2 tsp. salt and blend until puréed, about 2 minutes. The soup should be very smooth; if it’s not, continue blending. Add the olive oil and process a few more seconds to combine. Divide among 6 soup bowls and garnish with basil sprigs, or refrigerate until ready to use.

Make Ahead Tips

The soup can be refrigerated for up to 3 days.


Rate or Review

Reviews (2 reviews)

  • CynthiasTestKitchen | 10/13/2019

    Delicious (without any added water)! I did not include the water or strain the soup. Since I have a VitaMix, I can puree it so fine that there's nothing to strain. The flavor and texture was perfect. I think it would have been too watery and bland with added water.

  • m2violin | 08/21/2010

    This is absolutely delicious! Great way to use the bounty of your garden, or the treasures from the latest trip to the farmer's market. I did not put the full 2 tsp. salt into the soup at first, as I was afraid it might become overly salty. Instead, I put in 1 tsp. at first, blended, tasted, then added additional salt-and in the end the 2 tsp. turned out to be right. Still, I would recommend putting in 1 tsp. at first, taste and adjust the salt to your own tastes. Great soup for a very hot summer day!

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