Best 2 Cold Cucumber Tomato Soup Recipes

In the sweltering heat of summer, a chilled soup can be a refreshing and revitalizing meal. Among the many cold soup options, cold cucumber tomato soup stands out with its vibrant colors, light and tangy flavors, and its ability to cool you down on a hot day. This soup is a delightful blend of fresh cucumbers, ripe tomatoes, herbs, and spices, creating a symphony of flavors that dances on your palate. Whether you prefer a smooth and creamy texture or a chunky rustic one, there's a cold cucumber tomato soup recipe out there to suit your taste. So, get ready to embark on a culinary journey as we explore the best recipes for this delightful summer soup.

Check out the recipes below so you can choose the best recipe for yourself!

COLD TOMATO CUCUMBER SOUP

Cold Tomato Cucumber Soup image

This cold tomato soup recipe is perfect if you love the flavor of a fresh tomato right out of your garden. This refreshing soup makes a healthy summer lunch and can be made ahead to save time on busy days.

Provided by Chef

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 1h30m

Yield 2

Number Of Ingredients 12

Ingredients

½ tablespoon olive oil
1 medium yellow onion, roughly chopped
4 medium tomatoes, roughly chopped
½ cucumber, roughly chopped
¼ cup coconut milk
1 ½ tablespoons mayonnaise
1 tablespoon heavy cream
3 teaspoons grated lime zest
¼ teaspoon maharaja curry powder
¼ teaspoon salt
1 teaspoon chopped fresh mint leaves
1 pinch ground black pepper

Steps:

Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 19.6 g, Cholesterol 14.1 mg, Fat 21.1 g, Fiber 5.1 g, Protein 4.2 g, SaturatedFat 8.9 g, Sodium 372.5 mg, Sugar 10.2 g

COLD CUCUMBER-TOMATO SOUP

Cold Cucumber-Tomato Soup image

Provided by Molly O'Neill

Categories soups and stews, appetizer

Time 10m

Yield Four servings

Number Of Ingredients 9

Ingredients

1 quart cucumber juice (see recipe)
1 medium-size cucumber, peeled, seeded and diced
1 cup finely chopped tomatoes
1 large jalapeno pepper, stemmed, seeded and minced
1 clove garlic, peeled and minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

Place the cucumber juice in a large bowl. Stir in the remaining ingredients. Refrigerate until cold. Taste and adjust seasoning if needed. Ladle the soup among 4 bowls and serve immediately.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 491 milligrams, Sugar 4 grams

Tips:

To make your soup extra refreshing, chill the cucumber, tomatoes, and yogurt before blending.
For a creamier soup, use full-fat yogurt or Greek yogurt.
Add a pinch of cayenne pepper or red pepper flakes for a little bit of heat.
Garnish your soup with fresh herbs like dill, cilantro, or basil.
Serve your soup with a side of crusty bread or crackers.

Conclusion:

Cold cucumber-tomato soup is a refreshing and healthy summer soup that is easy to make. It is a great way to use fresh cucumbers and tomatoes from your garden. This soup is also a good source of vitamins and minerals, including vitamin C, potassium, and lycopene. So next time you are looking for a light and refreshing meal, give this cold cucumber-tomato soup a try.