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Chilled Tomato, Cucumber & Fennel Soup



  • 800ml tomato passata
  • 150g cherry tomatoes, roughly chopped
  • 4 red vine cherry tomatoes, chopped
  • 6 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • juice of 1/2 a lemon
  • 1/4 of a fresh red chilli, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp sugar
  • 1 cucumber, deseeded and chopped small
  • 1 fennel bulb, chopped small
  • 1/2 red pepper, deseeded and chopped small
  • 1/2 yellow pepper, deseeded and chopped small
  • 1/2 green pepper, deseeded and chopped small
  • 1 stick of celery, chopped small
  • 2 tbsp flat leaf parsley, finely chopped
  • 2 tbsp fresh coriander, shredded
  • sea salt and black pepper
  • a little extra virgin olive oil

Everything in this summer garden soup is raw, but as well as the bright, fresh flavours, the pleasure comes from the different textures. Some of the tomatoes are blended with the oil and vinegar, and the cucumber, fennel, pepper and celery are chopped finely and mixed through to lend a nice crunch amongst the softness.

This is one occasion when it is really worth taking the time to cut all the vegetables into small cubes – about half a centimetre – as not only will it make the soup look its best, but the idea is that everyone spoons up a delicate sprinkling of each vegetable in every mouthful, rather than suddenly coming across a huge chunk of fennel or celery.

You want really sweet cherry tomatoes. Gardener’s Delight are easily accessible ones, but throughout the summer we use heritage tomatoes in every shape and colour from the market garden.



In a large jug, combine the passata, roughly chopped tomatoes, olive oil, balsamic vinegar, lemon juice, chilli, garlic and sugar with 500ml water. Pour into a blender, in two batches if necessary, and blend until smooth.

Mix the rest of the chopped vegetables and tomatoes together in a large bowl, pour the blended tomato mixture over them and put into the fridge to chill for 1-2 hours.

Just before serving, chill six bowls.

Take the soup out of the fridge, stir in the parsley and coriander, taste and season as necessary, then serve in the chilled bowls, drizzled with a little extra virgin olive oil.

Chilled Tomato Soup

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