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Chilled Tomato Cucumber Soup Recipe

Chilled Tomato Cucumber Soup recipe


This is a cold soup made with fresh tomatoes, cucumbers, and bell peppers. It's blended until smooth and served cold with a sprinkle of herbs. It's perfect for hot days and is very refreshing. You don't need to cook anything, just mix and blend!


3 cups chopped ripe tomatoes
1 large cucumber, peeled, seeded, and chopped
1 yellow bell pepper, seeded and chopped
1 small red onion, chopped
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 cup fresh basil leaves, chopped
1 slice of day-old white bread, crust removed, torn into pieces


Combine tomatoes, cucumber, yellow bell pepper, and red onion in a large bowl.
Add the red wine vinegar, olive oil, salt, and pepper to the vegetables and mix well.
Tear the bread into small pieces and add to the vegetable mixture. Let it soak for a few minutes.
Working in batches, transfer the mixture to a blender and puree until smooth.
Pour the soup into a large container and stir in the chopped basil.
Chill the soup in the refrigerator for at least 1 hour before serving.
Serve the chilled soup in bowls, garnished with additional basil leaves if desired.

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