Excellent for summary nights.

This is my version of a delicious Italian tomato soup I saw Lidia Bastianich make the other day and boy does it taste superb! All the colors, aromas, and freshness are a perfect combination for an elegant yet simple make summer meal!

Enough chitchat! Here is the recipe!


• 2 tablespoons extra-virgin olive oil
• 1 medium leek, white part only, sliced or 3 shallots, chopped
• 1 small carrot, chopped
• 1/2 celery stalk, chopped
• One 28-ounce can of whole San Marzano tomatoes, crushed
• 2 leafy stalks of fresh basil, plus some more for garnishing
• The zest of 1 orange
• The juice of 1 orange
• 1 teaspoon salt, plus more to taste
• 1 teaspoon celery seeds
• A pinch of crushed red pepper flakes - optional if you like it hot!
• Black pepper to taste
• 1 cup unsweetened vegan yogurt plus some more for garnishing
• 1/2 English cucumber, peeled and chopped plus some more for garnishing
• A drizzle of olive oil


  • 1.
    In a medium pot, heat the olive oil over medium heat. When the oil is hot, add the leeks or shallots, when they are lightly golden, add the carrots and celery, and a pinch of salt, and cook until it has wilted, about 6 minutes.
  • 2.
    Add the tomatoes, slosh out the can with a bit of water, and add that to the pot along with the cucumbers, basil, orange zest and juice, salt, celery seeds, black pepper, and red pepper flakes. Set the lid ajar, and simmer until the soup is flavorful and the vegetables are very soft, about 35 to 40 minutes.
  • 3.
    Let cool slightly, then remove the orange peel, add the vegan yogurt, and blend the soup.
  • 4.
    Transfer to a bowl or pitcher, and refrigerate until very cold, at least 3 hours.
  • 5.
    Taste, and season for salt again once the soup is chilled
  • 6.
    Serve it cold on a cold bowl, then garnish with some extra minced fresh tomatoes or roasted cherry tomatoes, minced cucumbers, and basil leaves, and drizzle with some extra yogurt and extra olive oil.
  • 7.
    Bon Apetit!
  • 8.
    😎 IMPORTANT TIP: You can add the cucumbers raw, right before blending the soup, it tastes even more summery and fresh this way.
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