Iced Yellow Tomato Soup

Cool off in style with this vibrant and refreshing Iced Yellow Tomato Soup, a no-cook recipe that captures the sunny flavors of summer in every spoonful. Made with juicy yellow tomatoes, sweet yellow bell pepper, crisp cucumber, and a hint of garlic, it’s blended to silky perfection with extra-virgin olive oil, white balsamic vinegar, and a splash of fresh orange juice for a citrusy twist. Served chilled, this soup is not only stunningly golden but also incredibly light and nourishing, making it an ideal appetizer or a wholesome meal on hot days. Finished with fresh basil and a touch of fresh-ground black pepper, this vivid yellow tomato soup is a feast for the eyes and palate, perfect for entertaining or a casual summer lunch. Ready in just 20 minutes with no cooking required, it’s a fast, flavorful way to beat the heat!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 6 medium (about 2 lbs) yellow tomatoes
• 1 large yellow bell pepper
• 1 medium, peeled and seeded cucumber
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 clove garlic
• 8 large fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup (freshly squeezed if possible) orange juice
• 0.5 cup water
• 6 pieces ice cubes
• 4 sprigs optional garnish: fresh basil

Directions

Step 1

Wash the yellow tomatoes and yellow bell pepper thoroughly. Cut the tomatoes into quarters and remove any tough cores. Slice the yellow bell pepper, discarding the seeds and stem.

Step 2

Peel the cucumber, slice it in half lengthwise, and scoop out the seeds with a spoon. Roughly chop the cucumber into chunks.

Step 3

In a high-speed blender, combine the yellow tomatoes, yellow bell pepper, cucumber, garlic, basil leaves, olive oil, white balsamic vinegar, orange juice, salt, black pepper, and water.

Step 4

Blend the mixture on high until smooth and creamy. If needed, scrape down the sides of the blender to ensure all ingredients are fully incorporated.

Step 5

Add the ice cubes to the blender and blend again until the soup is chilled and has a silky texture.

Step 6

Taste the soup and adjust seasoning with additional salt or black pepper, if desired.

Step 7

Pour the soup into a large bowl or pitcher and refrigerate for at least 30 minutes to allow the flavors to meld. Alternatively, serve immediately if it's sufficiently cold from the ice cubes.

Step 8

To serve, ladle the soup into chilled bowls or glasses. Garnish each serving with a sprig of fresh basil, if using.

Step 9

Enjoy this refreshing Iced Yellow Tomato Soup as a light appetizer or a healthy summer meal.

Nutrition Facts

Serving size	6381.8 grams (6381.8g)

Amount per serving	% Daily Value*
Calories	1530

Total Fat 52.70g	68%
Saturated Fat 5.80g	29%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 2648mg	115%
Total Carbohydrate 253.10g	92%
Dietary Fiber 71.10g	254%
Total Sugars 149.90g
Protein 55.60g	111%

Vitamin D 0IU	0%
Calcium 694mg	53%
Iron 20mg	111%
Potassium 14044mg	299%

*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: 27.8%

Protein: 13.0%

Carbs: 59.2%