Cold Cucumber Tomato Soup Food

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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

GAZPACHO



Gazpacho image

Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.

Provided by Kara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 2h20m

Yield 10

Number Of Ingredients 14

4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
¼ cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste

Steps:

  • In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 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 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

CHILLED TOMATO SOUP



Chilled Tomato Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup plus 2 tablespoons extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 1/2 pounds tomatoes, cored and chopped
Kosher salt
1 cup tomato juice
3 sprigs fresh basil, plus chopped leaves for topping
5 cups cubed day-old country bread (crusts removed)
1 tablespoon red wine vinegar

Steps:

  • Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
  • Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
  • Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

THE BEST COLD GAZPACHO SOUP



The Best Cold Gazpacho Soup image

EatSimpleFood.com I can't think of anything better to eat on a hot day. Gazpacho is a Spanish based uncooked, cold, refreshing and calming soup.

Provided by beckie

Categories     Main Dish / Soup

Time 25m

Yield 4

Number Of Ingredients 11

6 roma tomatoes (~ 1 1/2 lbs), peeled, seeded, & chopped
1 cup cucumber, peeled, seeded, & diced
1/2 cup red pepper, seeded & diced
1/3 cup red onion, diced
1 lime, juiced
2 tsp balsamic vinegar
1/4 cup olive oil
~3/4 cup tomato juice
3/4 tsp salt
2 cloves garlic, minced
1/4 cup basil, sliced as garnish

Steps:

  • Mark an "X" in the bottom of your tomatoes. Bring a medium pot of water to a boil and add tomatoes. Cook ~ 20 seconds and transfer to an ice bath (ice and water) for ~ 2 minutes.
  • Peel, seed (over a fine mesh strainer), and dice tomatoes. Reserve tomato juices in a large bowl and add tomatoes to the juices. Toss the seeds out.
  • Add cucumbers, red peppers, red onion, lime juice, balsamic vinegar, olive oil, tomato juice, and salt to tomatoes and stir.
  • Add garlic and 1 cup of mixture to a blender and blend it up!
  • Transfer back to the bowl with the raw chunky ingredients and stir.
  • Gazpacho tastes best when chilled for a couple hours but can be eaten right away.
  • Add salt to taste and garnish with basil. Happy Eating! Beckie

Nutrition Facts : Calories 211 calories, Sugar 15.9 g, Sodium 565.2 mg, Fat 14.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 23.1 g, Fiber 2.7 g, Protein 1.8 g, Cholesterol 0 mg

COLD CUCUMBER SOUP



Cold Cucumber Soup image

Cold Cucumber soup with fresh dill is low-carb, gluten free and keto friendly. Makes approximately 6, 1/2 cup servings.

Provided by Cynthia

Categories     Soup

Time 1h20m

Number Of Ingredients 8

2 cups Greek yogurt (plain, full fat)
2 cucumbers (peeled, seeded and sliced)
1 shallot (minced)
1 clove garlic (minced)
1/4 teaspoon ground cumin
lime (juiced)
1-3 teaspoons fresh dill (chopped )
Kosher salt to taste

Steps:

  • Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them "sweat", about 20 minutes, to release moisture.
  • In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.
  • Puree until smooth, about 1 minute.
  • Check seasoning and add salt if necessary.
  • Chill at least an hour before serving.
  • Makes 3 cups

Nutrition Facts : ServingSize 1 serving, Calories 57 kcal, Carbohydrate 5 g, Protein 8 g, Fat 0.4 g, SaturatedFat 0.1 g, Cholesterol 3 mg, Sodium 27 mg, Fiber 1 g, Sugar 4 g, TransFat 0.003 g, UnsaturatedFat 0.06 g

GAZPACHO ANDALUZ (SPANISH COLD TOMATO SOUP) RECIPE



Gazpacho Andaluz (Spanish Cold Tomato Soup) Recipe image

This authentic Spanish gazpacho is a wonderful cold tomato soup recipe that is easy to make and absolutely delicious.

Provided by Lisa & Tony Sierra

Categories     Side Dish     Appetizer     Soup

Time 1h30m

Number Of Ingredients 17

For the Soup:
3 pounds very ripe tomatoes (peeled, seeded and coarsely chopped)
Optional : The insides (not the crusts) of a large, day-old white baguette
2 cucumbers (peeled, seeded, coarsely chopped)
1 small sweet onion (coarsely chopped )
3 cloves garlic (minced)
1 red bell pepper (or any sweet pepper -red makes the color more vibrant)
1 to 2 tablespoons sherry vinegar (or red-wine vinegar)
1/2 cup extra-virgin olive oil
Dash salt (or to taste)
Dash pepper (or to taste)
Optional Garnishes:
1/4 cup cucumber (chopped)
1/4 cup red pepper (chopped)
1/4 cup green apple (chopped)
1/2 cup croutons
1/2 cup hard-cooked egg (chopped)

Steps:

  • Gather the ingredients.
  • Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
  • Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils , turn off heat, and submerge the tomatoes in the water, about 1 minute.
  • With a slotted spoon, transfer the tomatoes to the ice bath.
  • Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.
  • Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
  • Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
  • Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender . Blend, in batches if necessary, until the mixture is smooth.
  • Add the vinegar and pulse until it is completely incorporated.
  • Some people prefer their gazpacho slightly chunky-it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.
  • Drizzle the oil into the blender with the motor running until completely incorporated.
  • Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
  • Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.

Nutrition Facts : Calories 237 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, Sodium 115 mg, Sugar 11 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g

COLD CUCUMBER SOUP



Cold Cucumber Soup image

Soothing and delicious--with bits of cucumber. Better the second day than the first, if it lasts that long.

Provided by Susiecat too

Categories     Vegetable

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 -3 cups diced cucumbers
3 -4 tablespoons minced chives
4 tablespoons chopped fresh dill or 2 tablespoons dried dill
1/2 bunch fresh parsley, minced
1 quart buttermilk
1 cup plain yogurt
salt and pepper
crushed garlic (optional)
minced scallion (optional)
minced of fresh mint (optional)

Steps:

  • Mix ingredients.
  • Chill overnight, or at least 3-4 hours.
  • YUM!
  • This also works well in smaller servings as a counterpoint to spicy foods (like raita).

CHILLED CREAMY CUCUMBER SOUP



Chilled Creamy Cucumber Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 9

3 cucumbers
2 cups of plain yogurt
1 clove garlic, minced
2 teaspoons honey
1 lemon
Fresh or dried dill, to taste
Water
Salt
Pepper

Steps:

  • Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.

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

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From yummly.co.uk


COLD TOMATO CUCUMBER SOUP - TFRECIPES.COM
Cold Tomato Cucumber Soup. CUCUMBER SOUP WITH TOMATOES. 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. Ingredients; Nutrition; 4 cucumbers - peeled, quartered, and seeded: 1 (14.5 ounce) can …
From tfrecipes.com


CHILLED TOMATO SOUP - JULES OF THE KITCHEN
Chilled Tomato Soup All Recipes / Savoury / Soup / Lunch / Dinner / Healthy / Vegetarian Soup is always a winner at any dinner party, but for those summer months when hot soup is too much, why not chill down with my hot roasted tomato soup recipe Roasted Tomato Soup , and garnish with finely diced pickled cucumber.
From julesofthekitchen.com


COLD TOMATO SOUP NAME - STRAIGHT-RECIPES.COM
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From straight-recipes.com


COLD TOMATO CUCUMBER SOUP RECIPE - FOOD NEWS
chilled cucumber and tomato soup In food processor combine cucumbers , parsley, onions, garlic, tomato juice, broth and vinegar. Blend ... cream, salt and pepper. A soup made with chopped tomatoes and onions and cucumbers served cold word tower crosswords Answers - GameResponse.com. 1 medium red or white onion, peeled and coarsely chopped. 3 lbs ripe …
From foodnewsnews.com


WHAT IS COLD TOMATO SOUP CALLED - RIVERSIDEEQUESTRIAN.CA
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From riversideequestrian.ca


ANDALUSIAN COLD TOMATO SOUP - LISAPUNCH.CA
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From lisapunch.ca


TOMATO-CUCUMBER SOUP - FOOD NEWS
chilled cucumber and tomato soup In food processor combine cucumbers , parsley, onions, garlic, tomato juice, broth and vinegar. Blend ... cream, salt and pepper. Cold Tomato Cucumber Soup Recipe. For the Soup: 3 pounds very ripe tomatoes (peeled, seeded and coarsely chopped) Optional: The insides (not the crusts) of a large, day-old white baguette ; 2 …
From foodnewsnews.com


SUMMER CUCUMBER AND TOMATO SOUP - EXPERIENCE LIFE
Directions. Put the cucumber, dill, and some salt and pepper into a blender and purée. Mix in the cream. Pour into a small pitcher and refrigerate until chilled. Clean the blender, and then blend the skinned tomatoes with the basil, onion, olive oil, and some salt and pepper to obtain a smooth mixture. Refrigerate until chilled.
From experiencelife.lifetime.life


FRENCH COLD TOMATO SOUP - BIJEJARIFOUNDATION.ORG
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From bijejarifoundation.org


COLD CUCUMBER TOMATO SOUP BEST RECIPES
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.
From findrecipes.info


CHILLED TOMATO SOUP WITH CUCUMBER AND BASIL - MILL CITY ...
Place the tomatoes, onion, carrot, garlic, vinegar, salt and pepper in a blender and. blend until smooth. Taste and add more salt or vinegar if needed. Set in refrigerator to chill for 1 hour to allow flavors to combine. To serve, place soup in chilled bowls and garnish with a drizzle of olive oil, diced. cucumbers, and basil.
From millcityfarmersmarket.org


ANDALUSIAN COLD TOMATO SOUP - CALLJANET.CA
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From calljanet.ca


COLD TOMATO SOUP RECIPE - KRATOMMAPS.COM
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From kratommaps.com


CHILLED TOMATO, CUCUMBER, AND PEPPER SOUP – PIEDMONT GROCERY
Chilled Tomato, Cucumber, and Pepper Soup Recipe Yields 6 to 8 servings Adapted from Curate by Katie Button. Ingredients 1 large red bell pepper 1 large English cucumber 2 pounds super-ripe tomatoes 2 garlic cloves, minced 1 cup cubed baguette 1 tablespoon sherry vinegar 2 tablespoons dry sherry wine Kosher salt 1/2 cup extra virgin olive …
From piedmontgrocery.com


CHILLED CUCUMBER AND TOMATO SOUP - RECIPE | COOKS.COM
CHILLED CUCUMBER AND TOMATO SOUP : 3 cucumbers, peeled & chopped 1/4 c. parsley, no stems 1/2 c. green onions, chopped 2 cloves garlic, minced 1 c. tomato juice or V-8 juice 1 c. chicken broth 3 tbsp. cider vinegar 2 c. sour cream Salt & freshly ground pepper to taste Sliced cherry tomatoes for garnish. In food processor combine cucumbers, parsley, onions, garlic, …
From cooks.com


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