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Chilled tomato dill soup recipe

Chilled tomato dill soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Tomato soup

I made this tomato soup one night and it is perfect for a warm summer night when you only want fresh vegetables. It's also a very light recipe.

1 person made this

IngredientsServes: 8

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1kg tomatoes, peeled and chopped
  • 10 dill fronds, chopped
  • 1L beef stock
  • salt and ground black pepper

MethodPrep:10min ›Cook:30min ›Extra time:2hr chilling › Ready in:2hr40min

  1. Heat the olive oil over medium heat in a large saucepan and cook and stir the onion and garlic until just golden, about 10 minutes.
  2. Stir in the tomatoes, dill and beef stock. Season with salt and pepper. Simmer over low heat for 30 minutes, uncovered, stirring occasionally.
  3. Turn off the heat, and let the soup rest for 15 minutes. Chill in the refrigerator for 2 hours before serving.

Serving suggestion

Serve each bowl of soup garnished with a dill frond.

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Reviews & ratingsAverage global rating:(1)

Tomato & Dill Soup

Last Updated on March 1, 2021

I absolutely love tomatoes fresh off the vine. Juicy and so full of flavour, I could eat them like apples! This soup is a great way to use up tomatoes and enjoy them in all their glory along with a few other vegetables and herbs that you can grow in your own garden. This is a truly garden fresh soup plus it is Vegan friendly!

Feel free to increase the dill to 1/2 a cup for a more pronounced dill flavour, just don’t think about adding milk or cream. This delicious soup does not need it!


2 Tbsp Extra Virgin Olive Oil
3 cloves garlic, minced
1 medium onion, chopped
5 medium sized tomatoes, chopped
1/4 Cup fresh dill weed, chopped
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
4 Cups Vegetable broth

Heat EVOO in a large saucepan over medium-high heat.

Add onion and garlic, and saute unti they start to soften, about 3-4 minutes.

Stir in the tomatoes, broth, dill weed, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 45 minutes.

Puree the soup in a blender until smooth.

May be served immediately or chilled and served as a cold soup.

*Note – Resist the urge to add cream which will make the soup bland, it will end up creamy tasting on its own!

Amazing! Really delicious. I've never made cucumber soup before, so wasn't sure what to expect. but so glad I tried it out! I'll make this every summer. So easy to freeze & enjoy anytime. One tip: I don't feel it's necessary to de-seed. Keep them - and get the added nutrition & flavor!

The video shows only using a 1/2 cup of the cucumber to make the soup. I used a lot more then 1/2 cup. That’s not including the 1/2 cup for the garnish. A little confusing.

How long does this keep for?

Made this today with a few modifications. I only had 1 cucumber so didn’t the 1 cucumber with 1 cup of coconut yogurt, slipped the shallot as I didn’t have one at home and added half an avocado and an extra clove of garlic. Came out tasty, not quite the depth I was looking for but will try with the shallot next time and another cucumber.

Recipe Summary

  • 6 medium ripe tomatoes, finely chopped
  • 2 cucumbers, peeled and finely chopped
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • jalapeno pepper, seeded and minced
  • 1 large lemon, juiced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup chopped fresh dill

In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.

In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.

Cheesy Tomato Hand Pies

The best part about these hand pies is how versatile they are. Mix and match the cheese and herbs to achieve whatever tomatoey, cheesy vibe you’re going for. This version with Gruyère, thyme, and marjoram (or a little tarragon) has a Frenchy feel, while extra-sharp cheddar, thyme, and dill can be subbed in to achieve a grilled-cheese-and-tomato-soup flavor profile. You can even take it to pizza pocket territory with low-moisture mozzarella, oregano, basil, and a pinch of crushed red pepper flakes. Puff pastry often pulls apart at the seams as it puffs when baking, so make sure to press hard with a fork when sealing. Using a metal bench scraper or chef’s knife to cut a thin ¼-inch strip off the crimped edges helps seal the dough as well. No matter what, there will be a little cheese ooze, BUT don’t fret it! That cheese will crisp and create a little skirt around the hand pies—and who doesn’t like nibbling on some crispy, lacy cheese bits? You can use Pepperidge Farm puff pastry in place of Dufour. Each package comes with two sheets, so you’ll want to cut four rectangles out of each one for eight hand pies total.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Chilled Tomato Soup

How do you make a carrot taste more like a carrot and yet taste completely original at the same time? Turn it into a cold summer soup--a bright, fresh, satiny elixir, a spoonful of which tastes like a whole gardenful of carrots in your mouth.

Using the same technique, you can similarly transform peas or favas or corn or zucchini or peppers, broccoli, cauliflower--just about any edible plant.

Even better, the cold soup technique is one of the easiest things you can learn in the kitchen, and it uses summer flavors at their peak.

Here’s how it works: Choose your vegetable, then cook it, blend it, adjust the consistency with a liquid if necessary, season and strain.

The logic is simple. You simply bring a vegetable to its peak of flavor by cooking it in the same manner you would use when serving it hot.

Green vegetables--peas, broccoli and asparagus--you cook in a big pot of heavily salted, vigorously boiling water, then shock in ice water.

Root vegetables such as carrots, turnips and beets, you glaze--that is, cook in a little bit of liquid and butter until that liquid evaporates and the vegetables become coated with the shiny, sweet reduction of the cooking liquid.

Cauliflower and sweet bell peppers are exquisite poached in cream.

Those vegetables that are normally served raw you need not cook at all--cucumber or tomato, for example.

Because vegetables are composed largely of tasteless cellulose and fiber, you must next blend the heck out of them and then strain them through a fine meshed sieve called a chinois. The chinois, now widely available in fine cooking stores, is critical to a clean, luxurious texture.

The final step in all cooking is seasoning. You’ll need salt, of course, but with these soups, you will typically add some kind of fat, as well, most often olive oil. Sometimes you will also need an acid. And that’s all there is.

Here is an example of a simple summer soup. Peel and seed a cucumber, cut it into pieces, then puree till smooth in a blender, adding a healthy pinch of salt and a tablespoon of extra-virgin olive oil, and then strain it through a chinois. That’s your soup. Add a sprig of dill if you’re feeling clever. It’s summer in your mouth.

As always there are keys to finesse. Any dish using so few ingredients can only be as good as those ingredients. Choose the best. If your vegetable is pale and flavorless, your soup will be too. If your olive oil is harsh or rancid, your soup will be unpleasant to eat.

As you become comfortable with the cook-blend-season-strain method, you will find that various vegetables benefit from slight alterations in ingredients or technique.

Peas and fava beans might be enhanced by truffle oil rather than olive oil. For a pure corn soup, blend, strain and then cook, allowing the starch from the corn to thicken the soup. For a zucchini soup, blanch a whole zucchini, seed it, wring out as much water as possible, then blend-season-strain. Dried white beans, properly cooked, make a wonderful cold summer soup, seasoned with mint and olive oil.

Here’s another “secret”: many of these cold soups are delicious hot too. And one more: pour a little of the soup onto a plate and it’s a dazzling sauce for a main course.

We haven’t even gotten to fruits and dessert soups! Berries, peaches and pears work the same way. Replace the fat with simple syrup (equal measures of sugar and water cooked together), add a little lemon juice and season with vanilla bean or even black pepper. Perfect the method and you have an almost infinite repertoire of extraordinary soups at your fingertips.

These cold soups are not only simple, they are at the same time the essence of great cooking--demanding that we choose a single ingredient at the peak of its ripeness and bring it, through careful manipulation and with as few supporting ingredients as possible, to the height of its flavor. The essence of itself.

Keller is chef at the French Laundry in the Napa Valley. Ruhlman is author of “The Soul of a Chef” (Viking, $26.95). Keller and Ruhlman are co-authors of “The French Laundry Cookbook” (Artisan, $50).


  • For the Soup:
  • 3 pounds very ripe tomatoes (peeled, seeded and coarsely chopped)
  • Optional: The insides (not the crusts) of a large, day-old white baguette
  • 2 cucumbers (peeled, seeded, coarsely chopped)
  • 1 small sweet onion (coarsely chopped)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (or any sweet pepper—red makes the color more vibrant)
  • 1 to 2 tablespoons sherry vinegar (or red-wine vinegar)
  • 1/2 cup extra-virgin olive oil
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • Optional Garnishes:
  • 1/4 cup cucumber (chopped)
  • 1/4 cup red pepper (chopped)
  • 1/4 cup green apple (chopped)
  • 1/2 cup croutons
  • 1/2 cup hard-cooked egg (chopped)

Chilled tomato dill soup

Recipe courtesy of Stonyfield Farm

Much as I love summer, I don't care to add to the heat by using the stove. This zesty, delicious soup is composed of raw, fresh ingredients. It's a great way to turn those abundant August tomatoes into refreshing fare that's pretty enough to serve to guests.

2 pounds ripe tomatoes, seeded and coarsely chopped (about 8-10 tomatoes)
1/2 cup red onion, chopped
1/2 cup fresh dill, divided
2 tablespoon lemon juice
1 cup fresh corn (2 ears, uncooked)
1 cup ice water
1 teaspoon sea salt
1 cup Stonyfield Farm Low Fat Plain Yogurt, divided

In a food processor or blender, combine tomatoes, red onion, 1/4 cup dill, lemon juice, corn, ice water, salt, and 1/2 cup yogurt. Refrigerate for 1-2 hours until chilled, or prepare ahead of time and refrigerate overnight. In a small bowl combine remaining dill and yogurt and gently fold. Refrigerate mixture until ready to serve. Divide soup evenly between 4 bowls and garnish with a generous dollop of dill yogurt.

Still searching for what to cook ?

  • 2 pounds Fesh tomatoes (roma or beefsteak), very ripe
  • 3 tablespoons Unsalted butter
  • 1 medium Onion chopped
  • 1 small Carrot chopped
  • 1 small bulb Fennel (optional, but highly recommended)
  • 2 cups Homemade chicken stock or canned low-sodium broth
  • 6 sprigs Fresh parsley
  • 6 sprigs Fresh tarragon
  • Salt and fresh ground black pepper to taste
  • 1 cup Buttermilk
  • Fresh dill (for garnish)

Summer Gazpacho with Dill

Hello! It's been a while. Too long! But you know, summer holidays and all that. We have mostly stayed in our country house in the Stockholm archipelago, visited Luise's family in Denmark and went on a short but sweet campervan trip .
We have lived on easy summer recipes and the easiest of them all is probably this cold tomato soup (if you don't include strawberry sandwiches, which arguably are easier). I have lost count how many times we've had gazpacho this summer but at least once a week.
You just need a few good tomatoes, some pantry essentials and a blender to have it ready in around five minutes (plus chilling time).
In Barcelona you can get pretty decent gazpacho from the supermarket which I always considered a win. But making your own gazpacho is actually quicker than going to she supermarket. A little chop chop and a little whizz whizz with the blender and it is ready. A big bonus is that our kids love it (maybe partly because they have made a habit to top their soup with popcorn).
Traditional gazpacho recipes include bread in the soup but we think it's fresher to leave it out and fry the bread into croutons for topping instead. The combo of warm crunchy bread on cold soup is phenomenal. One other thing we have done a little differently is adding dill to the soup. We have been obsessed with dill lately and it pairs really well with tomatoes. Kind of like basil's more interesting sibling.
So consider this a reminder to use your blender next time you are in the kitchen with a few good tomatoes and zero ideas what to cook (or put them on a flatbread).

Like many of our recipes, this one is easy to vary to your preference so we're listing some ideas here below. Enjoy and speak soon!


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