Refreshing and Healthy Cold Tomato Cucumber Soup

This cold tomato cucumber soup is the perfect recipe for hot summer days. It is refreshing, healthy, and packed with flavors. Made with fresh tomatoes, cucumbers, and a blend of herbs and spices, this soup will keep you cool and satisfied. It is also a great way to use up those ripe summer tomatoes from your garden. It can be served as a light lunch or dinner, or as an appetizer at parties. With its vibrant colors and tangy taste, this soup is sure to impress your guests.

Ingredients

• 4 large tomatoes
• 2 cucumbers
• 1 red bell pepper
• 1 small red onion
• 2 cloves of garlic
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper

Directions

1. Prepare the tomatoes by blanching them in boiling water for 1 minute, then transfer them to an ice bath. Peel off the skin and remove the core, then dice the tomatoes.
2. Peel and dice the cucumbers. Seed and dice the red bell pepper. Finely chop the red onion, garlic cloves, basil, and parsley leaves.
3. In a blender or food processor, combine the diced tomatoes, cucumbers, red bell pepper, red onion, garlic, basil, parsley, olive oil, red wine vinegar, salt, black pepper, cumin, and cayenne pepper.
4. Blend until smooth and creamy. If desired, strain the soup through a fine mesh sieve to remove any seeds or pulp.
5. Transfer the soup to a bowl and refrigerate for at least 2 hours to chill and allow the flavors to meld together.
6. Serve the cold tomato cucumber soup chilled. Garnish with fresh herbs, a drizzle of olive oil, or a dollop of Greek yogurt, if desired.

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