Have you tried chilled soup? Well, how about Chilled Spicy Tomato Soup? Now, give this one a chance, cold soup might sound rather unappetizing, but I can assure you this soup is far from that.

Chilled Spicy Tomato Soup by Diverse Dinners

There are no surprises in this Chilled Spicy Tomato Soup, just good wholesome ingredients. Oh, and one jalapeno. The beauty of this soup is the wonderfully robust tomato flavor. The trick in getting to that flavor is to cook the ingredients slowly, leaving behind a wonderfully smooth extract. An ambrosia with intense flavors that goes down well and leaves you wanting more.

You can substitute the jalapeno for a chili of your choice. Just make sure you have an understanding of how much heat it gives off and adjust accordingly. You don’t want to overwhelm your palate.

Chilled Spicy Tomato Soup by Diverse Dinners

Chilled Spicy Tomato Soup makes for a great appetizer. Serve a small bowl, or if you’re having a party, find some cute small bowls. Alternatively, shot glasses make for great vessels. Your guests will be able to enjoy the soup in a couple of gulps and wait for the next tasty bite to be served.

I really enjoy chilled tomato soup, so I will continue to share the recipes I come up with. My first experience of chilled tomato soup was at The Bazaar by José Andrés South Beach. Oh my, I had a wonderful meal. I went for a tasting menu, I think it was ten courses. I really have no idea how many courses I had, food just kept coming out of the kitchen. Each dish was just as delightful as the one before, and never served as you would expect it. I highly recommend visiting a José Andrés restaurant, the food is awesome, the cocktails are inventive and the ambience is fantastic.

Anyway, getting back to my Chilled Spicy Tomato Soup. Give this recipe a try, there’s a method to getting that sweet and tangy tomato nectar but once you do the result is delightful. It’s a great summer dish.



120 cal


5 g


16 g


2 g
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Serves 8

Chilled Spicy Tomato Soup

This soup taste great warm too, so you can skip chilling and serve once strained.

1 hrPrep Time

1 hrCook Time

2 hrTotal Time

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  • 3 tbsp extra virgin olive oil + extra for drizzling
  • 3 cups yellow onions (diced)
  • 1 cup carrots (diced)
  • 3-4 garlic cloves (smashed)
  • 2 x 28oz diced canned tomatoes
  • 2 1/2 tsp kosher salt
  • 2 tbsp sugar
  • 1/4 cup fresh basil (sliced)
  • 1 - 1 1/2 jalapenos (diced)
  • 1/2 tsp ground celery seed
  • 4 cups vegetable stock


  1. Heat olive oil in a large stock pot or dutch pot on medium heat.
  2. Add onions, carrots and garlic and saute for approx. 5-10 minutes until the carrot are a little tender.
  3. Add tomatoes, salt, sugar, basil, jalapeno and celery seed and stir thoroughly.
  4. Add vegetable stock and stir thoroughly once more.
  5. Allow ingredients to bubble and then lower heat to low. Cover and allow to simmer for 1 hour.
  6. Taste to make sure flavors are as expected and adjust if necessary by adding what the soup lacks.
  7. Allow to cool and once you are able to handle, strain soup and discard what doesn't pass through the strainer.
  8. Store the soup in a large vessel in the fridge and allow to chill.
  9. Serve with a light drizzle of extra virgin olive oil.