Prep Time

2 Hours



Heirloom tomatoes give this cold and refreshing summer soup a unique depth of flavor. It’s the perfect light lunch or starter featuring garden-fresh seasonal produce. Serve it with a variety of toppings for a customized bowl that packs a bounty of nutrients.


  • 2 pounds of ripe heirloom tomatoes
  • 1 cucumber, peeled, seeded, and chopped, save some to top the soup
  • 1 large Anaheim pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped, save some to top the soup
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Red wine vinegar
  • 1 bunch cilantro, chopped
  • ½ red onion, diced
  • 1 cup full-fat feta cheese, crumbled
  • 1 pound bay shrimp


  1. Cut the tomatoes into quarters. Combine the tomatoes with the chopped cucumbers and peppers in a blender. Puree until smooth.
  2. Add ½ cup of olive oil and 3 tablespoons of red wine vinegar to the blender and process until well combined. Season with salt and pepper to taste.
  3. Toss in a couple of tablespoons of cilantro and process again. Taste and adjust the seasoning if needed.
  4. Transfer the soup to a large bowl. Cover and refrigerate for at least 2 hours and up to 24 hours.
  5. To serve, ladle into individual bowls. Top with a swirl of olive oil and a grinding of fresh black pepper.
  6. Pass around bowls of cilantro, red onion, feta cheese, cucumber, peppers and bay shrimp so each bowl can be customized to taste.