Cold cucumber and tomato soup

  • Yield : 6-8 bowls
  • Servings : 6-8
  • Prep Time : 20m
  • Cook Time : 5m
  • Ready In : 30m

Cold cucumber and tomato soup
Easily available fresh cucumbers can be used to make this cold cucumber and tomato soup. The tomatoes serve as crumbs in the cold soup and add an interesting twist to this gazpacho.


Step 1

Puree and liquidise the cucumber with the dill in a food processor. Add the cream and season to taste with a little salt and pepper. Add some stock if you want to thin the soup. Mix in the extra virgin olive oil.

Step 2

Chop up the skinned tomatoes and onions roughly. Chop some of the basil. Stack them together in a bunch, roll them and chop them up. Heat up a small pan and lightly roast the onions in olive oil till they are slightly cooked. Toss in the tomatoes and cook till too are slightly cooked. Add the chopped basil for 20 seconds, stir and set aside to cool.

Step 3

Serve in small wine glasses. Use the onions and tomatoes mixture as a dressing on top to resemble crumbs. Drizzle extra virgin olive oil in each serving.

My Notes
1. The Dill can be replaced by either coriander or Mint. Either of them will bring on a Indian’ flavor to this soup.
2. You may also try yogurt instead of cream. Will remind some of us of liquid ‘koshimbir’.

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