Hot tomato soup or cold soup. Summer tomato, apricot and fennel cream soup

Hot soup or cold soup? You choose!

Cold tomato and apricot soup is an exceptionally summer soup. Its flavor comes from sun-ripened tomatoes and the fruity sweetness of apricots. August is the best time to prepare this soup as it is then that the tomatoes and apricots ripen and are ready for harvest.

chłodnik zupa krem pomidory morele fenkuł

We can bake the soup tomatoes in the oven, as in the recipe. We can also use tomatoes baked in the summer at a low temperature and frozen in the summer. Thanks to this, we will be able to enjoy the taste of the soup with delicious sun-ripened tomatoes all year round. You can prepare such tomatoes in the season from this recipe:


  • 500 g tomatoes
  • 150 g apricots
  • 50 g onions
  • 1 chili pepper
  • 1/2 tsp coriander seeds
  • 1/2 teaspoon fennel seeds
  • 3 tablespoons olive oil
  • 500 ml meat or vegetable stock
  • 250 ml tomato juice or passata
  • 300 g of fennel tuber (fennel)
  • 10 g of fresh, peeled ginger
  • salt
  • pepper
  • optional a few slices of raw smoked ham
  • optional chili oil


  1. Preheat the oven to 180 ° C.
  2. Cut the tomatoes and apricots in half. Cut the stalks out of the tomatoes, remove the seeds from the apricots and place them on the baking tray with the skin side down. Sprinkle with salt, sprinkle with a tablespoon of olive oil, bake for about an hour.
  3. Crush the fennel and coriander seeds in a mortar.
  4. Cut the onion and chili into strips and fry for 2 - 3 minutes on a tablespoon of olive oil , preferably in a large saucepan. Add the mixture of spices, fry briefly.
  5. Add baked tomatoes with apricots, broth and tomato juice. Cook it for about 10 minutes.
  6. Season with salt and pepper, add the grated ginger and cook over medium heat, covered for another 5 minutes. Then mix everything into cream. If we want to prepare chilled soup from the soup, cool it down in the fridge for at least 1 hour.
  7. Cut fennel into thin slices. We can do it with a sharp knife or use the so-called mandolins. Fry the dill slices briefly on both sides in the remaining olive oil, sprinkle lightly with salt. This is how I prepare the dill if I eat the soup hot. I recommend raw fennel slices for cold soup. Sprinkle them with olive oil, lemon or orange juice, salt and leave for 10 minutes.
  8. Pour the tomato and apricot soup into deep plates, add the fennel slices and possibly ham. If you like spicy soups, I recommend sprinkling with chili oil.

Fennel seeds, coriander seeds or chili oil can be bought in larger stores or online, e.g. at Kitchens world

also check

Pickled fennel with gochugar and fenugreek


Chimichanga with pork and pineapple salsa


Carrot cream soup with ginger and coconut milk


Hummus with dried tomatoes and aromatic spices



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