Chilled Tomato Soup with Cilantro-Yogurt Swirl

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Chilled Tomato Soup with Cilantro-Yogurt Swirl

Chilled Tomato Soup with Cilantro-Yogurt Swirl

This fresh take on gazpacho—a chilled tomato soup—is spiked with chopped chipotle peppers, which add a deep, smoky heat to the dish. The cilantro-yogurt swirl balances the heat from the chiles and makes a beautiful garnish. Serve this soup as a starter for dinner on a warm summer evening..

Serves 4

Prep Time 25 min

Total Time 85 min.


  • 2 teaspoons ground cumin
  • 2 pounds ripe tomatoes, coarsely chopped (about 5 cups)
  • 1/2 cup chopped red onion
  • 2 tablespoon chopped fresh cilantro, divided
  • 2 teaspoons chopped chipotle pepper in adobo sauce, (see Note)
  • 1 cup fresh corn kernels, (from about 2 ears; see Note)
  • 1 cup ice water
  • 2 tablespoon lime juice, or to taste
  • 1 teaspoon kosher salt
  • 1 cup low-fat plain yogurt

Cooking Directions

Step 1

To prepare soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.

Step 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.

Step 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).

Step 4

To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.