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The Perfect Summer Soup


Served Hot or Cold ~ Serves 4

Preparation time: 30 minutes

Cooking/set up time: 5 minutes

We know you've got some ripe tomatoes in your garden just waiting to get used up! Well we've got the perfect summer soup; served HOT or COLD! Oh we just love some versatility. Cook up some yummy Grilled Cheese and you are set with this easy, quick meal!

(photo courtesy of


8-10 pc. Large Roma tomatoes

1 pc. Small onion, chopped

2 pc. Celery stalks, chopped

4 pc. Garlic cloves, chopped

18 oz (550 ml) Seasoned chicken stock

1 oz. (30 gm) Cilantro (fresh coriander)

2 tbsp. Olive oil

Tt Salt and white pepper to taste


Core tomatoes and cut in half. Chop the celery, onion and garlic into small pieces. Toss the tomatoes with 1 tbsp. of olive oil and pour on a French top stove (or a few pieces at a time in a very hot skillet) and char for about 4 minutes. Remove and set aside.

In a small sauce pot, pour the remaining olive oil and preheat the pan. When the oil is hot, add the onions, celery and garlic. Sauté slowly, but do not brown. Continue to cook until very soft. Add the chicken stock and charred tomatoes. Bring to simmer. Cook slowly for 20 minutes, reducing the stock slightly. Remove from the burner, add the Cilantro and puree in a blender. Strain through a medium mesh strainer into a small sauce pot. Bring to boiling point. Season with a pinch of salt and pepper. Serve at once.



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