Tried it? Rate it!
This cold tomato soup recipe is perfect if you love the flavor of a fresh tomato right out of your garden.
Unlike traditional tomato gazpacho which is seasoned heavily with onions, this cold tomato soup recipe is cooled down with cucumber.
Lime and mint brighten things up, and the acidity of the tomatoes is toned down with the creamy ingredients.
The result is this perfectly balanced combination of summer flavor that sings to every taste bud on your tongue.
Yes, there is something for everyone in this little bowl of soup!
How to make Tomato Cucumber Soup:
INGREDIENTS:
- 1/2 tablespoon olive oil
- 1 medium yellow onion, roughly chopped
- 4 medium tomatoes, roughly chopped
- 1/2 cucumber, roughly chopped with skin on
- 1/4 cup coconut milk
- 1 1/2 tablespoons mayonnaise
- 1 tablespoon heavy cream
- 1 teaspoon chopped mint leaves
- 1/4 teaspoon Maharajah Style Curry
- 1/4 teaspoon salt
- pinch black pepper
- 3 drops lime essential oil
RECIPE DIRECTIONS:
- Heat olive oil in a medium pan over medium. Add the onions and sauté for 3 minutes. Add the tomatoes and continue to cook, stirring occasionally, for another 2 minutes or until you begin to see the tomatoes give up their juices. Remove the pan from the heat and allow to cool slightly.
- Puree the tomato mixture in a blender by pulsing several times. Add the cucumbers and pulse until chopped into small pieces. Add in the remaining ingredients and pulse until well combined.
- Chill the soup for a minimum of 1 hour. Serve in bowls garnished with mint leaves and a grind of black pepper.
Tomato Cucumber Soup
This Cold Tomato Soup Recipe Is The Perfect Make-Ahead Meal For Summer. Get The Flavor Of Garden-Fresh Tomatoes In Every Bite.
Ingredients
- 1/2 tablespoon olive oil
- 1 medium yellow onion roughly chopped
- 4 medium tomatoes roughly chopped
- 1/2 cucumber roughly chopped with skin on
- 1/4 cup coconut milk
- 1 1/2 tablespoons mayonnaise
- 1 tablespoon heavy cream
- 1 teaspoon chopped mint leaves
- 1/4 teaspoon Maharajah Style Curry
- 1/4 teaspoon salt
- 1 pinch black pepper
- 3 drops lime essential oil
Instructions
- Heat olive oil in a medium pan over medium. Add the onions and saute for 3 minutes. Add the tomatoes and continue to cook, stirring occasionally, for another 2 minutes or until you begin to see the tomatoes give up their juices. Remove the pan from the heat and allow to cool slightly.
- Puree the tomato mixture in a blender by pulsing several times. Add the cucumbers and pulse until chopped into small pieces. Add in the remaining ingredients and pulse until well combined.
- Chill the soup for a minimum of 1 hour. Serve in bowls garnished with mint leaves and a grind of black pepper.
Notes
To get a nice, clean cut on the tomatoes, use a serrated knife.
Share this recipe: