Chilled Tomato Soup with Feta and Olives

A ceramic bowl filled with chilled tomato soup with feta and olives and a stack of three white plates topped with feta, olives, and basil.

For this chilled tomato soup, we use a variety of tomatoes when available, perhaps Cherokee Purple, Aunt Ruby’s, and Green Zebra. Sun Golds, a little cherry tomato, are a favorite garnish. The feta and olives add the extra salt needed to bring out the pure tomato flavor.–Darryl Estrine and Kelly Kochendorfer

LC Um, Isn't This Just Gazpacho? Note

Nope, this most certainly is not gazpacho. It’s more complex in terms of taste—though not at all complicated to make—and calls for cooking as well as some ingredients not common to gazpacho. It does, however, have the same soothing, chilling effect as that other chilled tomato soup on all those who partake.

Chilled Tomato Soup with Feta and Olives

  • Quick Glance
  • Quick Glance
  • 35 M
  • 1 H
  • Serves 6
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To make the chilled tomato soup, bring a large pot of water to a boil. With a sharp knife, make an “X” in the bottom of each tomato. Plunge the tomatoes into the water and cook for 1 minute. Drain and set aside until cool enough to handle. Using your fingertips, slip off and discard the skins and remove the seeds. Roughly chop the tomatoes and place them in a bowl along with their juices.

Heat the oil in a large pot over medium heat. Add the onion, leek, fennel, celery, red pepper, garlic, and bouquet garni. Cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Reduce the heat to medium-low, stir in the tomato paste, and cook for another 2 minutes. Add the chicken or vegetable broth, bring to a boil, and simmer for 20 minutes. Add the chopped tomatoes and their juices, return to a boil, then lower the heat and gently simmer for 5 minutes. Remove from the heat and let cool. Transfer to a large bowl, cover, and refrigerate until cold, 1 to 2 hours.

Remove and discard the bouquet garni. Purée the soup in a food processor or blender, working in batches if necessary, until smooth. (You’ll have about 7 cups.) Season to taste with hot sauce, celery salt, and salt and pepper. Cover and chill until ready to serve. (The soup will keep in the refrigerator, tightly covered, for up to a few days.)

To serve, ladle the soup into individual bowls or one large serving bowl and garnish with the feta, olives, basil, a few chopped tomatoes or halved Sun Gold tomatoes, and a drizzle of olive oil.

Print RecipeBuy the Harvest to Heat cookbook

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Recipe Testers' Reviews

This recipe would be AMAZING for a spring or summer brunch! The ingredients were very easy to find. Although tomatoes weren’t quite in season when I made this, if they were, this soup would be one to drool over! The fennel, the olives, the cheese all danced in perfect unison! I used homemade chicken broth, which truly does make a huge difference. It would be an injustice to make this soup with a broth that tastes like boiled salted water. Also, celery salt can be overpowering, so I would caution the novice cook about this as well.

The weekend weather looked good for the first time in weeks. I wanted to ditch cooking and work in the garden until dusk. Well, this recipe became a perfect “accomplice” in the weekend game plan. I made it on Friday and chilled it overnight. After a day of hard work in the yard, I had the soup with avocado salad (just avocado slices with balsamic vinaigrette) for dinner—light and refreshing. Score the skin of the tomatoes before dipping them in boiling water; it makes peeling a breeze.


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