Cold Tomato and Oregano Soup


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This refreshing summer soup is modeled on Spanish gazpacho, but with Italian flavors.

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  • 2 lbs./1kg ripe red Roma (plum) tomatoes, blanched, peeled, chopped
  • 1/2 small yellow onion, chopped
  • 1/2 lb./500g kirby cucumbers, unpeeled if not waxed, chopped
  • 1 clove garlic
  • Several large sprigs fresh oregano, leaves stripped off
  • 10 large leaves Genoa basil
  • 1/4 C./60ml Italian extra virgin olive oil
  • 2 Tbs./30ml red wine vinegar
  • 1 Italian sandwich roll, crumbled
  • Several ice cubes
  • Salt and freshly ground black pepper to taste

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Place ingredients in blender and liquefy. Add 2 C./500ml icy cold water. Adjust seasoning. Chill until serving. Serve topped with additional fresh oregano leaves. To enjoy in winter, this soup can be gently simmered.

Serves 6-8.

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