Best 8 Cucumber Soup With Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Cucumber soup with tomatoes is a refreshing and flavorful dish that is perfect for a light summer meal. Made with fresh cucumbers, tomatoes, and herbs, this soup is packed with vitamins and nutrients. It is also low in calories and fat, making it a healthy choice for those who are watching their weight. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, cucumber soup with tomatoes is sure to please everyone at the table.

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

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

CUCUMBER SOUP WITH TOMATOES



Cucumber Soup with Tomatoes image

Healthy five-ingredient cucumber soup that is delicious and refreshing.

Provided by JRELERJR

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 5

4 cucumbers - peeled, quartered, and seeded
1 (14.5 ounce) can chicken broth
1 cup chopped tomato
¼ cup fresh lime juice
⅛ teaspoon cayenne pepper

Steps:

  • Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
  • Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 43 calories, Carbohydrate 8.6 g, Cholesterol 2.3 mg, Fat 0.7 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 441.6 mg, Sugar 1.9 g

TOMATO-CUCUMBER SOUP WITH BASIL



Tomato-Cucumber Soup With Basil image

Not quite a gazpacho, because it contains no bread, this is a summer soup that I can keep in the refrigerator and enjoy every day for lunch or dinner.

Provided by Martha Rose Shulman

Categories     easy, soups and stews, appetizer

Time 2m

Yield Four regular servings, or 8 to 12 aperitifs in shot glasses

Number Of Ingredients 8

1 long European or 4 Persian cucumbers, peeled and coarsely chopped
1 1/2 pounds ripe tomatoes, quartered
2 slices onion, rinsed
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
Salt to taste
Slivered fresh basil leaves or very small whole basil leaves for garnish

Steps:

  • Working in two batches, blend all of the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), and chill for at least two hours before eating. Garnish each bowl or glass with slivered or very small whole basil leaves.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 511 milligrams, Sugar 5 grams

CUCUMBER AND AVOCADO SOUP WITH TOMATO AND BASIL SALAD



Cucumber and Avocado Soup with Tomato and Basil Salad image

Categories     Soup/Stew     Blender     Dairy     Herb     Tomato     Vegetable     Appetizer     Vegetarian     Yogurt     Lunch     Basil     Avocado     Cucumber     Summer     Chill     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 large English hothouse cucumber, peeled, diced (about 2 1/2 cups)
2 1/2 cups low-fat (1%) buttermilk
1 avocado, quartered, pitted, peeled
4 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1/2 cup seeded chopped tomato
2 teaspoons fresh lime juice
4 tablespoons plain nonfat yogurt

Steps:

  • Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
  • Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.

CUCUMBER POTATO SOUP



Cucumber Potato Soup image

Served hot or cold, this soup never fails to delight the taste buds! It's simple to make, has a nice dill flavor and is a great way to use a few potatoes and a garden cucumber. It's one of my favorites. -Robert Breno Strongsville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 medium potatoes, peeled and diced
1 teaspoon salt
2 cups water
1 medium cucumber, peeled, diced and seeded
1/4 teaspoon white pepper
1 cup heavy whipping cream or 1 cup milk
1/2 cup milk
1 green onion, sliced
1 teaspoon dill weed or 1 tablespoon minced fresh dill
Additional salt and pepper to taste

Steps:

  • In a large saucepan, cook potatoes in salted water until very soft. Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan. , Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold.

Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 631mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

CUCUMBER SOUP



Cucumber Soup image

In Baltimore, Maryland, Beverly Sprague dresses up this milk soup with a colorful selection of savory garnishes. A topping of crunchy almonds contrasts nicely with this smooth soup.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 11

3 medium cucumbers
3 cups chicken broth
3 cups sour cream
3 tablespoons cider vinegar
2 teaspoons salt, optional
1 garlic clove, minced
TOPPINGS:
2 medium tomatoes, chopped
3/4 cup sliced almonds, toasted
1/2 cup chopped green onions
1/2 cup minced fresh parsley

Steps:

  • Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. , Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.

Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

CHILLED TOMATO-CUCUMBER SOUP



Chilled Tomato-Cucumber Soup image

From "Master Class at Johnson & Wales" episode 326, "Tomato Toppings." Use Recipe #327814.

Provided by DrGaellon

Categories     Vegetable

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

4 cups roasted tomatoes
1 large cucumber, peeled seeded and diced
2 scallions, sliced
2 tablespoons chopped cilantro
2 garlic cloves
1/2 teaspoon Tabasco sauce
1 pinch coarse salt
1 pinch ground black pepper
2 cups tomato juice, approximately

Steps:

  • Place tomatoes and cucumber in food processor with scallion, cilantro, garlic, tabasco, salt, pepper, and enough tomato juice to almost cover. Process about 1 minute until still slightly coarse. Adjust seasoning. Serve very cold. Garnish with yogurt and diced cucumber.

Nutrition Facts : Calories 46.1, Fat 0.4, SaturatedFat 0.1, Sodium 248.2, Carbohydrate 10.7, Fiber 2.2, Sugar 7, Protein 2.2

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

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 for Making Cucumber Soup with Tomatoes:

  • Choose fresh, ripe cucumbers and tomatoes for the best flavor.
  • Peel the cucumbers if you prefer a smoother soup, or leave them unpeeled for a more rustic texture.
  • Use a good quality vegetable broth or stock for the best flavor.
  • Add a touch of acidity, such as lemon juice or vinegar, to balance the sweetness of the vegetables.
  • Season the soup to taste with salt and pepper.
  • Garnish the soup with fresh herbs, such as dill or basil, for a pop of color and flavor.

Conclusion:

Cucumber soup with tomatoes is a refreshing and flavorful soup that is perfect for a summer meal. It is also a good source of vitamins and minerals, and it is low in calories. If you are looking for a delicious and healthy soup to try, cucumber soup with tomatoes is a great option.

Related Topics