Summer cucumber and tomato soup

Summer cucumber and tomato soup

Zuppa estiva di cetriolo e pomodoro

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

I owned and ran the Neal Street Restaurant for twenty-six years, and every summer I always featured a cold and refreshing soup such as this one. It is one of my classic recipes – so sorry, if you have seen it before!

Ingredients

Quantity Ingredient
2 large cucumbers, peeled and cut into chunks
2 tablespoons finely chopped fresh dill
3 tablespoons double cream
2 large beef tomatoes, skinned and chopped
10 fresh basil leaves, plus extra for garnish
1 small white onion, peeled and roughly chopped
2 tablespoons extra virgin olive oil
salt
freshly ground black pepper

Method

  1. Put the cucumber, dill and some salt and pepper into a liquidizer and whiz until liquid and smooth. Mix in the cream. Chill in the refrigerator.
  2. Whiz the skinned tomatoes in the liquidizer with the basil, onion, olive oil, and some salt and pepper to obtain a smooth mixture. Chill in the refrigerator.
  3. To serve, pour a little of the cucumber soup into a deep soup plate and carefully pour the tomato soup into the centre. Drizzle some extra virgin olive oil over the top, then decorate with a few basil leaves.
Tags:
Carluccio
vegetables
vegetarian
Italian
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