No Cook Tomato Soup With Cucumbers

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  • Duration
  • Prep Time
  • 6 servings ServingsServings


  • 6 ripe :medium tomatoes - skins & seeds removed*
  • 1 medium :cucumber - peel, cut in half lengthways and remove seeds
  • 6 green :onions- remove root end & chop
  • 1 slice:white bread – included the crust and break into large pieces
  • 1/2 cup :tomato puree
  • 2 cups :tomato juice
  • 1 teaspoon :red wine vinegar
  • 1 tablespoon :olive oil
  • 1 small :garlic clove
  • 1/2 to 1 teaspoon :salt
  • 1/2 teaspoon :sugar



  1. Place the bread into a food processor and process to make crumbs.
  2. Add all of the remaining ingredients and blend until everything is finely chopped.
  3. This soup does not have to be smooth, in fact it's better if it's chunky.
  4. Cover and chill for at least four hours.


* To remove skins, place tomatoes in a pan of boiling water. Remove from heat and let sit for two to three minutes until skins crack. Lift from water with a slotted spoon. Cool slightly and remove skins. Cut in half crossways and remove seeds. SUGGESTION: After chilling soup, place in a chilled thermos and take on a picnic or to work for lunch.

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