Raw cucumber and tomato summer soup

Raw cucumber and tomato summer soup

Passata estiva di cetrioli e pomodori

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

For this soup, the ingredients are raw, and the mixture of the two soups and two colours is spectacular to look at. It is a delightfully refreshing dish for a hot summer’s day!

Ingredients

Quantity Ingredient
1 large cucumber, peeled and cut into chunks
2 tablespoons dill, finely chopped
3 tablespoons double cream
salt
2 large beef tomatoes, skinned and chopped
10 basil leaves, plus extra to garnish
1 white onion, peeled and roughly chopped
pepper

Method

  1. Liquidise the cucumber with the dill in a liquidiser or food processor. Add the cream and season to taste with a little salt and pepper. Chill in the fridge.
  2. Liquidise the skinned tomatoes with the basil and onion. Season to taste and chill in the fridge.
  3. To serve, first put the cucumber soup in a deep soup plate, then carefully add the tomato soup in the centre and garnish with a few basil leaves.

To make it more special

  • For extra colour and texture, try adding a tablespoon of very finely chopped mixed tomato and cucumber to each serving.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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