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Why Cold Soup Deserves a Spot on Your Table
There’s something magical about discovering Roasted Red Pepper and Tomato Cold Soup on a sweltering afternoon. I first made it one July weekend in Boulder, determined not to turn on the stove longer than necessary. I had a basket of ripe tomatoes, a few roasted red peppers from last night’s grilling session, and absolutely no interest in hot soup. So, I tossed them in the blender with garlic, olive oil, and a splash of sherry vinegar.
What came out was silky, smoky, and shockingly refreshing. It tasted like summer itself—cool, tangy, with the sweetness of tomatoes perfectly balanced by the char of the peppers. That first spoonful made me rethink cold soups completely. They aren’t just chilled leftovers or afterthoughts—they’re deliberate, seasonal, and downright luxurious on a hot day.
Ever since, Roasted Red Pepper and Tomato Cold Soup has been my secret weapon for dinner parties and casual lunches alike. It’s the kind of dish you can make ahead, pour into small glasses, and watch people light up after the first sip.
My Go-To Summer Recipe
Honestly, it didn’t take long before Roasted Red Pepper and Tomato Cold Soup became a summer staple in my kitchen. It’s effortless yet impressive. With just a handful of good ingredients—peppers, tomatoes, a hint of garlic, olive oil, and a bit of vinegar—it transforms into something bright and sophisticated.
I especially love pulling it out when friends are over. There’s always that look of surprise when they realize it’s served chilled, and even more surprise at how satisfying it is. The vibrant color alone gets people talking, but it’s the smooth, rich flavor that keeps them coming back for seconds.
On lilahrecipes.com, readers who enjoy other refreshing bowls like my Chilled Cucumber Avocado Soup love this one too—it’s all about celebrating seasonal produce with minimal fuss.
If you’re looking for a dish that tastes like summer, cools you off, and doesn’t ask you to stand over a stove for an hour, Roasted Red Pepper and Tomato Cold Soup is your answer. It’s a love letter to hot days and ripe markets, one chilled spoonful at a time.
Roasted Red Pepper and Tomato Cold Soup
Equipment
- high-speed blender
- knife
- Cutting board
- bowl with cover
- serving bowls or glasses
Ingredients
- 2 large roasted red peppers (or 1 jar), peeled, seeded, sliced
- 4–5 medium fresh tomatoes, chopped
- 1–2 cloves garlic, minced
- 3–4 tbsp extra virgin olive oil
- 1–2 tbsp sherry vinegar or red wine vinegar
- ½–1 cup cold water (to adjust thickness)
- ½ tsp salt, adjust to taste
- freshly ground black pepper, to taste
- fresh basil or parsley, for garnish (optional)
Instructions
- Char whole red peppers over an open flame or under a broiler until blackened. Transfer to a bowl, cover, and steam for 10 minutes. Peel skins, remove seeds, and slice.
- Chop ripe tomatoes roughly—Roma or heirloom varieties are recommended for best flavor.
- Combine roasted peppers, tomatoes, garlic, olive oil, vinegar, salt, pepper, and half the cold water in a high-speed blender. Puree until completely smooth.
- Add more cold water a little at a time until desired consistency is reached.
- Cover and refrigerate for at least 3 hours so flavors can meld and chill thoroughly.
- Serve cold in bowls or glasses. Garnish with olive oil, fresh herbs, yogurt, or croutons if desired.
Notes
Nutrition
What Makes Roasted Red Pepper and Tomato Cold Soup Work
The secret to Roasted Red Pepper and Tomato Cold Soup is its balance of flavors. Roasted peppers bring sweetness and a smoky edge, while tomatoes add brightness and acidity. Olive oil binds everything together, making the soup velvety without cream.
For best results, choose ripe, juicy tomatoes. Roma or heirloom varieties work beautifully. You can roast your own peppers over an open flame or use jarred ones for convenience. Either way, they give the soup its signature depth.
A little garlic and good vinegar (like sherry or red wine) sharpen the taste, while fresh herbs such as basil or parsley add a finishing note. It’s the classic Mediterranean trick—simple ingredients layered for complexity.
Readers who’ve loved my Classic Gazpacho Spanish Cold Tomato Soup will find this equally appealing, but with that unmistakable roasted pepper flair.
Essential Ingredients for Roasted Red Pepper and Tomato Cold Soup
Here’s what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Roasted red peppers | 2 large (or 1 jar) | Peeled, seeded, sliced |
| Fresh tomatoes | 4–5 medium | Roma, heirloom, or cherry, chopped |
| Garlic | 1–2 cloves | Fresh and minced |
| Olive oil | 3–4 tbsp | Extra virgin recommended |
| Sherry vinegar | 1–2 tbsp | Or red wine vinegar |
| Salt | To taste | Start with ½ tsp and adjust |
| Black pepper | To taste | Freshly ground preferred |
| Cold water | ½–1 cup | To adjust thickness |
| Fresh basil/parsley | For garnish | Optional but recommended |
This soup is naturally vegan, gluten-free, and can be made ahead.
If you like flexible summer cooking, you’ll appreciate that you can adjust acidity, sweetness, and thickness exactly how you want.
For another bright, no-cook idea, check out my Watermelon Gazpacho.
How to Make Roasted Red Pepper and Tomato Cold Soup Step-by-Step
This Roasted Red Pepper and Tomato Cold Soup comes together easily with fresh, simple ingredients. Here’s how I make it every summer:
- Roast the peppers. Char whole red peppers over an open flame or under a broiler until blackened. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds, and slice.
- Prep the tomatoes. Use ripe, juicy tomatoes—Roma or heirloom varieties work beautifully. Chop them roughly.
- Blend it all. Combine the roasted peppers, tomatoes, garlic, olive oil, sherry vinegar, salt, pepper, and half of the cold water in a high-speed blender. Puree until smooth.
- Adjust the texture. Add more cold water a little at a time for your desired consistency.
- Chill thoroughly. Cover and refrigerate for at least 3 hours. This resting time is key—the flavors meld and mellow for the perfect cold soup experience.
This method brings out the smoky sweetness of roasted peppers while highlighting the natural acidity of tomatoes, giving you that classic Roasted Red Pepper and Tomato Cold Soup flavor that feels both comforting and refreshing.
If you’re looking for another cold, creamy option, don’t miss my Chilled Cucumber Avocado Soup, which is equally satisfying on hot days.
Serving Ideas for Roasted Red Pepper and Tomato Cold Soup
One of the best things about Roasted Red Pepper and Tomato Cold Soup is how easy it is to dress up for guests or keep simple for lunch at home. Serve it in chilled bowls or even small glasses for an appetizer course. Here are some of my favorite garnishes:
- A swirl of good extra-virgin olive oil
- Fresh basil or chopped parsley
- Cracked black pepper
- A spoonful of Greek yogurt or plant-based cream for extra richness
- Homemade croutons or toasted seeds for crunch
It’s fantastic with crusty bread, focaccia, or as part of a summer picnic. For a well-rounded meal, try it alongside my Watermelon Gazpacho for a colorful, hydrating spread.
If you want to learn more about the benefits of tomatoes in cold soups, this article from Healthline explains why they’re such a powerhouse ingredient—rich in vitamins, antioxidants, and that summery umami flavor we all love.
Whether you’re hosting a dinner or meal prepping for the week, Roasted Red Pepper and Tomato Cold Soup is proof that simple ingredients can become something truly special.
FAQs About Roasted Red Pepper and Tomato Cold Soup
How to make roast red pepper and tomato soup?
To make Roasted Red Pepper and Tomato Cold Soup, start by charring red peppers until the skins blister, then peel and slice them. Combine them with ripe tomatoes, garlic, olive oil, sherry vinegar, salt, and cold water in a blender. Puree until smooth, chill thoroughly for at least 3 hours, and serve cold with garnishes like herbs or yogurt. It’s simple, fresh, and perfect for summer.
What is a Spanish soup made from tomatoes and peppers served cold?
That’s gazpacho! Spanish gazpacho is the inspiration for Roasted Red Pepper and Tomato Cold Soup. Traditional versions use fresh tomatoes, cucumber, bell pepper, garlic, stale bread, olive oil, and vinegar. This twist highlights the smoky sweetness of roasted peppers while staying true to the chilled, blended style of classic gazpacho. For a fruitier spin, check out my Watermelon Gazpacho, which is another summer favorite.
What can I make with a jar of roasted red peppers?
Besides Roasted Red Pepper and Tomato Cold Soup, try blending them into dips like hummus, folding them into pasta sauces, layering them on sandwiches, or tossing them with grains for easy salads. On lilahrecipes.com, I also love using roasted peppers in hearty dishes like Spring Green Minestrone to add a touch of smoky depth.
How to make a cold tomato soup?
Cold tomato soup is all about ripe produce and simple prep. Blend fresh tomatoes with roasted red peppers (or other veggies), olive oil, vinegar, garlic, and seasoning. Chill it for several hours to let flavors develop. Roasted Red Pepper and Tomato Cold Soup is my go-to because roasting adds a subtle smokiness that pairs beautifully with chilled, raw tomato sweetness.
Conclusion
Roasted Red Pepper and Tomato Cold Soup is one of those magical summer dishes that tastes like sunshine in a bowl. With its smoky-sweet peppers, ripe tomatoes, and a splash of sherry vinegar, it’s both familiar and surprising. I love serving it chilled on hot days, with plenty of crusty bread and a side of fresh salad.
This is exactly the kind of easy, vibrant food that makes summer feel special—no stove time required once it’s prepped. Whether you’re hosting friends or just treating yourself to a relaxed lunch, it’s a recipe that feels both classic and new every time you make it.
