[2] Eliza Leslie's tomato soup recipe featured in New Cookery Book in 1857 popularized the dish.

[5] Depending on the recipe, tomato soup is generally low in calories and high in potassium and vitamins C, K, and A.

It is also rich in lycopene, a carotenoid pigment with many reputed health effects related to its antioxidant properties.

The European Food Safety Authority concluded in 2011 that there was insufficient evidence for lycopene having antioxidant effects in humans, particularly in skin, heart function, or vision protection from ultraviolet light.

[7] It can also be made fresh by blanching tomatoes, removing the skins, then blending them into a puree.

In Poland, it is commonly prepared with tomato paste, chicken broth and sour cream.

Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.

Gazpacho is not just a tomato-rich soup, but contains numerous different vegetables in considerable quantities, such as cucumber and bell peppers.

[12] However, there are still some food-borne pathogens that can pose as a major problem when it comes to the safety of the food and its shelf life stability.