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
- 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.
- Peel and dice the cucumbers. Seed and dice the red bell pepper. Finely chop the red onion, garlic cloves, basil, and parsley leaves.
- 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.
- Blend until smooth and creamy. If desired, strain the soup through a fine mesh sieve to remove any seeds or pulp.
- Transfer the soup to a bowl and refrigerate for at least 2 hours to chill and allow the flavors to meld together.
- Serve the cold tomato cucumber soup chilled. Garnish with fresh herbs, a drizzle of olive oil, or a dollop of Greek yogurt, if desired.
