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Chilled tomato soup with rose harissa

Chilled tomato soup with rose harissa

Perfect as a light lunch or supper, the gentle warmth of rose harissa offers complex spicy backnotes to the sweet flavour of Jack Hawkins tomatoes.

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VeganVegetarianHealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • PlusPreparation time 15 minutes + chilling


  • 350g pack No.1 Ciabatta With Extra Virgin Oil, 90g roughly chopped, the rest sliced, to serve
  • 5 Jack Hawkins Tomatoes, fridge cold
  • 2 clove/s garlic, peeled and roughly chopped
  • 2 tbsp red wine vinegar
  • 3 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
  • 100ml extra virgin olive oil
  • ½ x 25g pack flat leaf parsley, leaves finely chopped
  • 1 red chilli, finely chopped (optional)


  1. Put the bread into a bowl, then pour over 100ml very cold water and leave to soak for 5 minutes. Roughly chop 4 tomatoes and place in a blender with the soaked bread, garlic and a generous pinch of sea salt flakes. Blend until smooth and soupy.

  2. Spoon the vinegar, 2 tbsp harissa and all but 1 tbsp of the olive oil into the tomato and bread mix, then blend again until silky smooth, thinning with a little more very cold water if necessary. Chill the soup for at least 1 hour.

  3. Finely dice the remaining tomato, season with a pinch of sea salt flakes, then dress with the remaining 1 tbsp olive oil, 1 tbsp harissa, the parsley and the chilli (if using). Stir together until fully combined.

  4. Divide the soup between 4 chilled bowls and spoon over the dressed tomatoes. Serve immediately, with more bread.

Cook’s tip

Use red pesto in place of the harissa for an Italian-inspired version. This soup can also be served warm, if liked.


Typical values per serving when made using specific products in recipe


1,426kJ/ 343kcals



Saturated Fat












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