Cold Tomato Soup - Chef Abbie Gellman MS, RD, CDN

Cold Tomato Soup

Chef Abbie Gellman RD

Cold Tomato Soup, aka Gazpacho, is a simple, cold pureed soup made from a variety of fresh vegetables. My version has an abundance of flavor and nutrients from ingredients such as tomatoes, celery, fennel, and cumin. This soup is perfect as a main dish for lunch on a hot summer day, as an appetizer for your next gathering, or as a side dish as part of tonight’s dinner. Feel free to mix and match your own flavors – cucumber would be a great addition here or why not spice it up with a chili pepper?

How To Make Cold Tomato Soup (Gazpacho)

This recipe is so simple!  First chop up your fennel, celery, cucumber, bell pepper, onion, and cilantro.  Next add all your chopped veggies, tomato juice, lemon juice, maple syrup, olive oil, and spices to a Vitamix and process until smooth.  Serve with a dollop of plain Greek yogurt and chopped chives and enjoy your Cold Tomato Soup!

Cold Tomato Soup (Gazpacho) Nutrition

This soup is packed full of vegetables, and you wouldn’t even know it!  Soup is such an easy way to sneak multiple servings of veggies into your diet.  Simply blend them all together into a creamy consistency that even your kiddos will love!  Top your soup with some Greek yogurt for an added punch of protein and probiotics.

Tomatoes are the base of this soup and provide many nutrition benefits.  Tomatoes are a great source of antioxidants, specifically Lycopene.  Lycopene helps get rid of free radicals in the body that damage your cells.  Crushing tomatoes, like we do in my Cold Tomato Soup recipe, helps your body easily absorb lycopene.  Tomatoes also provide Potassium, Vitamin A, and Vitamin C.  Potassium is important in maintaining fluid and electrolyte balance in your body, Vitamin A promotes healthy eyesight, and Vitamin C is important to keep your immune system strong!

We also have some celery in our Cold Tomato Soup.  Celery is very high in water and low in calories.  One celery rib contains just 6 calories!  It provides Potassium, Vitamin C, and Fiber, which keeps us feeling satisfied after eating.

Fennel is also low in calories, and is a good source of Vitamin C, Fiber, Potassium, and Manganese.  Vitamin C acts as an antioxidant that helps fight off free radicals, like the lycopene in tomatoes.

Enjoy all of this nutrition plus more in my Cold Tomato Soup!

Similar Pages

Looking for more soup recipes?  Try me Avocado Cucumber Yogurt Soup or Cauliflower and Watercress Soup!


“Celery: Low-Calorie Nutrition.” Berkeley Wellness,’s-delight.

Harvard Health Publishing. “Vegetable of the Month: Tomatoes.” Harvard Health, Harvard University,



5 from 1 vote
Print Pin Rate
Course: Side Dish
Keyword: soup, vegan, vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD


  • 2 cups tomato juice or V8
  • 1 teaspoon lemon juice
  • 1 teaspoon maple syrup
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • Pinch of cayenne
  • ½ fennel bulb chopped
  • 3 stalks celery chopped
  • ½ hothouse cucumber chopped
  • 1 bell pepper any color you like, chopped
  • ½ pint cherry tomatoes
  • ½ red onion chopped
  • 2 tablespoons cilantro chopped
  • Optional: plain yogurt and chives


  • Combine all ingredients in a vitamix and process until smooth. Taste and adjust for seasoning
  • Serve with a dollop of plain yogurt and chopped chives


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