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Chilled Tomato Soup with Cilantro-Yogurt Swirl

This twist on traditional gazpacho works beautifully as a first course or as dinner with crispy cheese quesadillas on the side.
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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 25 min
  • Cook: 1 hr
  • Yield: 4 servings, 1 1/4 cups each
  • Nutrition Info
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2 teaspoons ground cumin

2 pounds ripe tomatoes, coarsely chopped (about 5 cups)

1/2 cup chopped red onion

2 tablespoons plus 1/4 cup chopped fresh cilantro, divided

2 teaspoons chopped chipotle pepper in adobo sauce (see Note)

1 cup fresh corn kernels (from about 2 ears)

1 cup ice water

2 tablespoons lime juice, or to taste

1 teaspoon kosher salt, or to taste

1 cup low-fat plain yogurt


  1. To prepare soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.
  2. Combine tomatoes, onion, 2 tablespoons cilantro and chipotle in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the toasted cumin, corn, ice water, lime juice and salt; stir to combine. Refrigerate until chilled, about 1 hour or until ready to serve.
  3. To prepare cilantro yogurt: Puree yogurt and the remaining 1/4 cup cilantro in a blender or food processor until smooth. Refrigerate until ready to serve (it will thicken slightly as it stands).
  4. To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.
  5. Canned chipotles packed in adobo sauce can be found in the Mexican section of a large supermarket or at a specialty food store.