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–+ servings

No Cook Tomato Soup With Cucumbers

Prep Time 20 minutes
Total Time 20 minutes
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Servings

6 Servings

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.