This post may contain affiliate links. See my full disclosure HERE.
Jump to RecipeFresh Mexican Tomato Soup
This easy tomato soup with fresh tomatoes recipe is a simple and quick, raw vegan blender, no-cook soup recipe. It is a refreshing raw tomato and tomatillo summer soup that is robust and flavorful, with a Mexican flare.
As the summer sun blazes, what better way to beat the heat than with a bowl of chilled perfection? Our Easy Tomato and Tomatillo Summer Soup is a celebration of fresh, vibrant flavors that come together to create a sensational culinary experience. This raw and chilled soup is not only a feast for the taste buds but also a visual delight, with its striking colors and artful presentation. Drawing inspiration from the lively Mexican cuisine, this soup boasts a tantalizing kick from jalapeño, the invigorating aroma of cilantro, and a touch of tanginess from red wine vinegar. It’s a symphony of textures and tastes, enriched with the goodness of tomatoes and tomatillos at the heart of it all. So, prepare to embark on a culinary journey as we guide you through crafting this exquisite chilled summer soup, perfect for both a refreshing solo indulgence or as an impressive appetizer to elevate your next gathering.
Step-by-step instructions and a video tutorial live below for this easy tomato soup with fresh tomatoes recipe, enjoy!
Ingredients:
- 2 lbs fresh ripe tomatoes
- 1 lb tomatillos
- 1 jalapeno
- 2 cloves of garlic
- 1/4 cup cilantro
- 1 1/2 tablespoons of red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper corns
- Garnish: diced cucumbers, diced avocado, microgreens, a drizzle of olive oil and more salt and pepper
Instructions:
Weigh out and wash your produce. Add all the ingredients into your high speed blender and blend until smooth. Strain with a fine mesh sieve or nut milk bag.
Chop the garnishes, place cucumber, avocado and micro greens in the middle of the soup bowl and serve. Finish with a drizzle of olive oil and more cracked black pepper.
Notes:
- Ingredient Freshness: Since this recipe relies on raw, fresh ingredients, make sure to select ripe, flavorful tomatoes and tomatillos. Their quality will greatly impact the final taste of the soup.
- Tomatillo Prep: Peel the husks off the tomatillos and rinse them thoroughly. This step ensures any natural stickiness is removed.
- Jalapeño Heat: Adjust the amount of jalapeño according to your spice preference. For a milder soup, remove the seeds and membranes before blending.
- Cilantro Flavor: The cilantro adds a burst of fresh flavor. If you’re not a fan of cilantro, you can substitute it with fresh parsley for a slightly different taste.
- Blending Consistency: To achieve the desired smooth and watery consistency, it’s essential to blend the ingredients thoroughly. High-speed blenders tend to work best for this.
- Straining: Straining the soup is crucial for achieving a velvety texture. You can use a fine mesh strainer or a nut milk bag for this step.
- Chilling Time: The soup tastes best when well-chilled. Allow it to rest in the refrigerator for at least an hour before serving to let the flavors meld.
- Garnish Creativity: While diced cucumber, avocado, and micro greens are suggested garnishes, feel free to get creative. You can add a sprinkle of crumbled feta, toasted pumpkin seeds, or a touch of chopped red onion for extra texture and flavor.
- Drizzling Technique: For that aesthetically pleasing olive oil drizzle, use a small spoon or a squeeze bottle. Slow and controlled drizzling gives you more control over the presentation.
- Wine Vinegar Balance: Red wine vinegar adds a tangy note to the soup. Start with a smaller amount, and adjust according to your taste preference. The soup’s overall flavor should be balanced and not overly acidic.
- Make-Ahead Option: This soup can be prepared a day in advance. However, wait to add the garnishes until just before serving to maintain their freshness.
- Serving Variations: While this recipe highlights the chilled aspect of the soup, you can also serve it at a slightly warmer temperature for a different experience.
- Accompaniments: Consider serving the soup with crusty bread, tortilla chips, or even a simple grilled cheese sandwich for a well-rounded meal.
- Customization: Feel free to adjust the ingredient ratios to suit your taste. If you prefer a stronger tomatillo flavor, you can increase the number of tomatillos relative to the tomatoes.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. Remember to give it a gentle stir before serving again.
Easy Tomato Soup (with fresh tomatoes and tomatillos)
Equipment
- High Speed Blender
- fine mesh strainer or nut bag
Ingredients
- 2 lbs fresh ripe tomatoes
- 1 lb tomatillos
- 1 jalapeno
- 2 cloves of garlic
- 1/4 cup cilantro
- 1 1/2 tablespoons of red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black peppercorns
- Garnish: diced cucumbers, diced avocado, microgreens, a drizzle of olive oil and more salt and pepper
Instructions
- Weigh out and wash your produce. Add all the ingredients into your high speed blender and blend until smooth. Strain with a fine mesh sieve or nut milk bag.
- Chop the garnishes, place cucumber, avocado and micro greens in the middle of the soup bowl and serve. Finish with a drizzle of olive oil and more cracked black pepper.
If you enjoy this soup you may enjoy some of these summer chilled recipes:
You can follow my cooking adventures on Pinterest: Molé in the Wall
I hope you enjoy this easy tomato soup (with fresh tomatoes and tomatillos) recipe, please comment below or share!
