No Cook Tomato Soup With Cucumbers

When summer heat calls for something cool, crisp, and effortless, this chilled tomato and cucumber soup is the ultimate answer. Blended with fresh garden produce, a touch of garlic, and rustic white bread for a velvety texture, it’s a bright, refreshing dish that comes together in just 20 minutes—no stove required.

No Cook Tomato Soup With Cucumbers

Prep Time 20 minutes mins

Total Time 20 minutes mins

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Servings

6 Servings

1x2x3x

Ingredients

• 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

Instructions

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

Notes

* 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.