Chilled Tomato Soup with 
Parsley-Olive Salsa

Pizzana chef Daniele Uditi’s ultrasilky gazpacho-like soup (fresh veg pureed with bread and ice) comes with a nutty, chunky topper.

  • Active:
  • Total Time:
  • Servings: 6 to 8


  • One 1/2-inch-thick slice of rustic 
bread, crust removed and bread chopped (3/4 cup)

  • 1/2 large red bell pepper, chopped

  • 2 medium celery ribs, 
coarsely chopped

  • 1/4 cup finely chopped onion

  • 1 1/2 pounds heirloom tomatoes, 
cored and chopped

  • 2 plum tomatoes, cored and chopped

  • 1 cup ice 

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon honey

  • 1 teaspoon crushed red pepper

  • 1/4 cup extra-virgin olive oil

  • Kosher salt
  • Pepper

  • 1/3 cup pine nuts

  • 1 cup lightly packed parsley, finely chopped

  • 1/3 cup extra-virgin olive oil

  • 1/4 cup kalamata olives, coarsely chopped

  • 1 small garlic clove, minced 

  • Kosher salt
  • Pepper

How to make this recipe

  1. Make the soup In a small bowl, cover 
the bread with water and let stand for 
2 minutes; drain. In a blender, finely chop the bread with the bell pepper, celery 
and onion. Add all of the tomatoes, the ice, lemon juice, honey, crushed red pepper 
and olive oil and puree until smooth. Season generously with salt and black pepper. 
Transfer to a bowl, cover and refrigerate until well chilled, about 2 hours. 

  2. Make the salsa In a small skillet, toast the pine nuts over low heat, stirring, 
until golden, 6 to 8 minutes. Transfer to 
a small plate and let cool.

  3. In a medium bowl, mix the parsley with the toasted pine nuts, olive oil, olives and garlic. Season with salt and pepper. Ladle the soup into chilled bowls, top with the salsa and serve. 

Make Ahead

The tomato soup can be 
prepared through Step 2 and refrigerated for up to 3 days. 

Contributed By Photo ABBY HOCKING Published June 2017

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