Chilled Tomato Soup in a Japanese Style

Chilled Tomato Soup in a Japanese Style

It's been very hot in London this summer. I wanted to make a chilled soup, but I liked it lighter and more refreshing than the usual chilled soups such as vichyssoise or gazpacho. I serve this chilled tomato soup with a little oil infused with spring onion and garlic.

Ingredients: 4 servings

Ripe tomatoes
as required
Japanese dashi stock
500 ml
[For Spring onion and garlic oil]
Spring onion, chopped
Garlic, finely chopped
1 clove
Vegetable oil
4 tablespoons


1. Cut the tomatoes into small dices. Spread them on a large plate in one layer. Sprinkle salt evenly all over. Let it sit for a while.
2. After a while, the salt brings out the moisture from the tomatoes. When you tilt the plate, you can see it.
3. Transfer the tomatoes to a food processor with a slotted spoon so as to remove the excess moisture. Blitz until smooth. Do this process in batches if necessary.
4. This photo shows how the tomato purée should look like.
5. Strain the tomato purée through a fine sieve to get rid of the skins and seeds. Discard them.
6. Stir the Japanese dashi stock into the tomato purée. Season mainly with salt. Use some Japanese rice vinegar or some sugar if necessary. Chill the soup mixture in the fridge overnight. While chilling, the soup mixture will be separated. Stir before serving.
7. Make the spring onion and garlic oil. Place the chopped spring onion and garlic in a small heat proof bowl. Heat the oil until very hot (almost smoky) and pour it over the spring onion and garlic. Leave to cool completely. Sprinkle a few drops on top of the soup.

Story Behind this Recipe

It's been very hot in London this summer (one of the best summers in years) and I really enjoy summery days. We don't have air conditioning, so we need something very cold to cool down. I really like most chilled soups but this summer this soup is my favourite.