Tomato-Cucumber Soup With Basil
Updated Feb. 28, 2024
- Total Time
- 2 minutes
- Cook Time
- 2 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1long European or 4 Persian cucumbers, peeled and coarsely chopped
- 1½pounds ripe tomatoes, quartered
- 2slices onion, rinsed
- 2large garlic cloves, halved, green germs removed
- 2tablespoons sherry vinegar
- 2tablespoons extra virgin olive oil
- Salt to taste
- Slivered fresh basil leaves or very small whole basil leaves for garnish
Nutritional analysis per serving (4 servings)
103 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 511 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Advance preparation: You can serve this the day after you make it. Leftovers are good for two or three days.
Private Notes
Comments
If you don't want to be left with 80% of an onion after cutting off two slices, you can just use one small shallot. No waste.
I added a small fennel bulb and a red spring onion, chopping those finely with the garlic before adding the tomatoes and cukes. Also threw in mint and basil leaves, plus subbed a lime for the vinegar. Great way to use the CSA veggies!
This is like Gazpacho without the calories. I have a small food processor but was able to make it work in two batches. The large amount of cukes and tomatoes make it very thick. I added some Louisiana hot sauce and made some croutons for it. We had some guacamole and chips earlier, so this (I hope) will round out a light Sunday evening supper). My husband loves Gazpacho, tasted this and gave it a thumbs up.
Delicious! I made a batch of this with fresh garden cucumbers and yellow cherry tomatoes. I’m overrun with both! I didn’t bother peeling the cucumbers, as the skins are quite thin on the variety I’m growing. This recipe made the perfect lunch on a hot day. I used a powerful blender to combine the ingredients, but there were still a lot of solids in there - the cucumber peels and tomato skins and seeds, even puréed, gave texture. Nothing chunky, but not a bit subtle. I considered running the soup through a fine mesh strainer, but why do away with all that fiber? When I served it, I added a small plop of sour cream on top of each bowl as a nod to the usual gazpacho. It would also benefit from some finely chopped green olives as garnish, in my opinion. The yellow tomatoes (not red) with the green cucumbers made for a rather grey soup, reminiscent of wet cement. Not at all photogenic! But the taste didn’t suffer.
I loved everything about this! I went to Costco and had extra Campari tomatoes and Persian cucumbers that were about to go bad and made this for a lovely snack the next few days. I will definitely keep this in rotation for the summer. I would love this as a sipping tequila chaser!
I wanted a bit more oomph so roasted tomatoes with onions, garlic, olive oil and some fresh thyme. Removed the skins, chilled those overnight, and then blended with cucumbers, red pepper flakes and cabernet vinegar (no sherry vinegar in the cupboard, to my surprise). Served topped with finely chopped cucumber, roasted cherry tomatoes, optional guacamole and yogurt sauce with lime. Outstanding. I may try fennel and/or a couple of hot peppers next time. Or just repeat the above.