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

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

150

kcal

Ingredients

• 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.

The post Cucumber Soup with Tomatoes appeared first on RecipeWikki.

Origin French Spring Soup

Rooted in classic French cuisine, this soup celebrates la saison printanière with fresh seasonal vegetables and fragrant herbs. It’s a staple in French countryside kitchens where seasonal eating is a way of life.

What I Love About This Recipe

It’s refreshing, nourishing, and full of color. I love how the veggies stay crisp-tender and the broth is so aromatic with herbs like tarragon and parsley. Perfect for a light lunch or a charming dinner starter.

Also Read : Amatriciana Recipe

French Spring Soup

Recipe by RecipeWikki

Servings

5

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

194

kcal

Ingredients

• 1 tbsp olive oil

• 1 leek, sliced (white and light green part)

• 2 garlic cloves, minced

• 2 carrots, diced

• 1 zucchini, diced

• 1 cup green peas (fresh or frozen)

• 4 cups vegetable broth

• 2 cups baby spinach or chard

• Salt and pepper to taste

• Fresh parsley or tarragon, chopped

Directions

• Heat olive oil in a pot. Add leeks and garlic; sauté until soft.
• Add carrots and zucchini; cook for 5 minutes.
• Pour in broth, bring to a simmer. Add peas and cook until tender.
• Stir in spinach and herbs; cook until wilted. Season to taste.
• Serve hot with crusty bread or a sprinkle of grated cheese.

Notes

• Add white beans or small pasta for extra heartiness.
• Use asparagus, fava beans, or fresh herbs based on what’s in season.
• Great as a make-ahead soup—flavors deepen overnight.

The post French Spring Soup appeared first on RecipeWikki.