Cold Tomato Herb Soup


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This is a refreshing first course in the summertime when fresh herbs are a-plenty.

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  • 8 C. fresh ripe tomatoes
  • 1/2 C. olive oil
  • 1/2 C. herb vinegar
  • 1 C. milk
  • 4 Tbs. fresh lemon juice
  • 3 Tbs. granulated sugar
  • 1 1/2 tsp. dry mustard
  • 2 Tbs. chopped fresh thyme
  • 2 Tbs. chopped fresh basil
  • 2 Tbs. chopped fresh chives
  • Salt and pepper to taste

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Place the tomatoes whole in boiling water for 2 minutes, remove with tongs and cool in ice water for one minute. The skins will slide off easily. Allow to finishing cooling. When cool, chop tomatoes and place in a glass bowl with the oil and vinegar. Beat in milk and lemon juice. Stir in sugar, mustard and the fresh herbs. Chill overnight. Puree in a food processor or blender. Garnish with chopped chives before serving.

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