Best 2 Cold Tomato Cucumber Soup Recipes

In hot summer days, cold soup can refresh your body and mind and start your meal in a healthy way. Among them, cold tomato cucumber soup is one of the most popular cold soup, especially for its vibrant color, refreshing taste and numerous variations to meet your taste. If you open your fridge and happen to find leftover tomato, cucumber and yogurt, it's time to use them to make a bowl of cold tomato cucumber soup.

Here are our top 2 tried and tested recipes!

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:

Choose ripe, flavorful tomatoes. This is essential for the best flavor in your soup. Look for tomatoes that are deep red and free of blemishes.
Use a good quality cucumber. A crisp, fresh cucumber will add a lot to the soup. Avoid cucumbers that are wilted or have blemishes.
Chill the soup thoroughly before serving. This will help the flavors to meld and the soup will be more refreshing.
Add some fresh herbs or spices to the soup for extra flavor. Dill, basil, and mint are all good choices.
Serve the soup with a dollop of yogurt or sour cream. This will add a creamy richness to the soup.

Conclusion:

Cold tomato cucumber soup is a refreshing and delicious summer soup that is easy to make. It is a great way to use up ripe tomatoes and cucumbers from your garden. This soup is also a good source of vitamins and minerals. So next time you are looking for a light and healthy meal, give cold tomato cucumber soup a try. You won't be disappointed!