A light, cooling soup perfect for warm weather — crisp cucumbers and juicy tomatoes come together in a refreshing, flavorful blend that’s as healthy as it is delicious.
Origin Cucumber Soup with Tomatoes
This chilled soup has Mediterranean and Eastern European roots, often enjoyed in summer when cucumbers and tomatoes are at their peak. Variations can be found in Spanish gazpacho or Eastern European yogurt-based soups.
What I Love About This Recipe
It’s incredibly hydrating, full of fresh garden flavor, and requires zero cooking! Perfect as a starter, side, or even a light meal on its own.
Also Read : The Best Avocado Toast
Cucumber Soup with Tomatoes
Course: Recipes4
servings30
minutes40
minutes150
kcalIngredients
2 large cucumbers, peeled and chopped
2 large tomatoes, chopped
½ small red onion, finely chopped
1 garlic clove, minced
1½ cups plain yogurt or buttermilk (optional for creamy version)
1 tbsp olive oil
1 tbsp red wine vinegar or lemon juice
Salt and black pepper, to taste
Fresh dill or parsley, chopped, for garnish
Directions
- In a blender, combine cucumbers, tomatoes, onion, and garlic. Blend until smooth or slightly chunky, depending on your texture preference.
- Add yogurt or buttermilk (if using), olive oil, and vinegar or lemon juice. Blend again until creamy.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 1 hour before serving.
- Garnish with fresh herbs and a drizzle of olive oil if desired.
Notes
- For a vegan version, skip the dairy or use a plant-based yogurt.
- Add a pinch of chili flakes or a dash of hot sauce for a spicy kick.
- Use heirloom tomatoes for deeper flavor.
