Chilled Tomato-Pepper-Basil Soup from Recipe Renovator | Raw, vegan, gluten-freeSummer in a bowl. Our Farmer’s Market is on Thursday afternoons, so I might head out today and choose some fat organic tomatoes, a bell pepper, and a bunch of fragrant basil to make this tomato-basil soup in a few minutes.

The key to this soup is uber-ripe, local, organic produce. The flavored olive oil and touch of vinegar makes the flavors sing!

Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:
migraine diets

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Chilled Tomato-Pepper-Basil Soup from Recipe Renovator | Raw, vegan, gluten-free

Farmer's Market chilled tomato-basil soup

Summer in a bowl, this tomato-basil soup brings out the best of farmer's market produce.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Lunch
Cuisine American
Servings 6 servings


  • 1 bell peppers red, yellow, orange
  • 3 tomatoes about a pound (450 g)
  • 2 tbsp white balsamic vinegar
  • 3 tbsp olive oil (extra virgin) preferably citrus-infused
  • 1 handful basil leaves (fresh)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper


  • Wash and core the pepper. Wash and core the tomatoes.
  • Put everything in the blender and blend until smooth. I reserved a few small basil leaves to garnish the soup.
  • If desired, serve with a dollop of cashew yogurt or your favorite plain yogurt.


Per serving:  
  • 130 calories
  • 10 g fat
  • 0 g cholesterol
  • 147 mg sodium (7 mg sodium with sea salt omitted)
  • 320 mg potassium
  • 8 g carbohydrate
  • 2 g fiber
  • 6 g sugars
  • 1 g protein
  • 3  Weight Watchers Points Plus
You can use any kind of tomatoes, just be aware that they will affect the color of the soup. If you happen to have yellow tomatoes, choose a yellow or orange pepper and then finely mince the basil and stir it in by hand to create a prettier color. If you don't have white balsamic vinegar, try apple cider vinegar or sherry vinegar. If you don't have citrus-flavored olive oil, add some lemon zest and a squeeze of lemon juice.