Raw cucumber and tomato summer soup

Raw cucumber and tomato summer soup

Passata estiva di cetrioli e pomodori

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

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

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. Put the tomatoes into a bowl of water that has just come to the boil and leave for 30 seconds. Pull off the skins. Liquidise the peeled 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.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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