It’s still too hot to cook much, so I’m on a blended soup kick.

While I like traditional cooked tomato soup as much as the next person, I think this raw tomato basil soup is even better, especially when you can make it with seasonal organic tomatoes. It’s a bit like a gazpacho, but with a paired down list of ingredients. It’s also easier to make than most gazpacho recipes.


I grow a very large variety of heirloom tomatoes in my garden, so I like to mix different colored tomatoes in this soup. A combination of red and yellow tomatoes yields a soup that looks remarkably similar to a cream-based one.

Basil and tomatoes get along fabulously, both in the garden and in recipes, so I grow lots of basil, too.


Where I live (in New York), basil is an annual. If you live in a warm climate, it might be a perennial (lucky you!). Growing basil is easy to do as it’s very simple to start from seed- I have lemon basil, Thai basil, purple basil and more in my garden; for this recipe, you just need standard Italian sweet basil.

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  1. 1

    nags — August 22, 2009 @ 8:02 pm

    This soup looks delicious! My mom grows tomatoes too and each time we come home she makes rasam, a south indian soup :)

  2. 2

    Christopher — September 28, 2009 @ 10:50 pm

    Made it. Loved IT! I actually added half of the avocado to my Vitamix and diced the other half. Splendid! Also added some jalapeño. Thanks for the instruction!

  3. 3

    Eat Local Challenge & Giveaway: Recipes & Resources | The Running Carrot — September 7, 2013 @ 11:18 am

    […] Tomato Basil Soup […]