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Chilled Fresh Tomato Soup with Chimichurri

Course: Soup
Keyword: chimichurri, soup, summer, tomatoes
Servings: 4
Author: Eva Farley



  • 5 or 6 large ripe tomatoes
  • 1 large onion chopped
  • 2 tablespoons of olive oil
  • ½ teaspoons ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 2 garlic cloves sliced


  • 1 cup Italian parsley tightly packed
  • 1 cup cilantro or basil tightly packed
  • ½ cup diced red onion
  • 3 tablespoons marjoram or oregano
  • 3 cloves of garlic peeled and sliced
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon rice wine vinegar
  • ¼-½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • ½ cup good-quality olive oil


To prepare soup:

  • Core tomatoes and place on a gas grill, on high, for 5 minutes, turning every minute or so. When the skins split, remove them to a bowl. Once cooled, remove and discard skin, roughly chop tomatoes, and place in a food processor together with juices from the bowl.
  • In a skillet, sauté onion in olive oil with ground cumin, smoked paprika, salt, until the onion is translucent. Add garlic. Cook until the garlic starts to turn golden. Add to food processor and pulse until smooth, season to taste. Chill. Serve soup in bowls with a dollop of Chimichurri sauce (recipe below). Keep the rest of the sauce handy in case your guests want more.

To make Chimichurri Sauce:

  • I like this combination of fresh herbs, but feel free to play with others; try mint.
  • Makes about 2 cups sauce
  • Put all in a food processor or blender and process until fairly smooth. Store in the refrigerator in an airtight container for up to four days.