THE RECIPE JOURNAL · Appetizer
Cucumber and Tomato Soup served Cold
This refreshing soup is perfect for warm days when you want something light and cool. Combining crisp cucumbers and juicy tomatoes, it’s a simple, healthy dish that’s quick to prepare and delicious to enjoy chilled.
FROM THE KITCHEN • Cucumber and Tomato Soup served Cold
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a medium pan over medium heat. Toss in the chopped onion and let it cook for about 3 minutes until it softens. Add the tomatoes and keep cooking, stirring now and then, until they start releasing their juices—this should take around 2 minutes. Take the pan off the heat and let it cool for 5 to 10 minutes.
02
Step 2
Next, transfer the tomato mixture to a blender and pulse it a few times to break it down. Add the cucumber and pulse again until it’s chopped into small pieces. Then, pour in the coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and a pinch of salt. Give everything a few more pulses until the soup is nicely combined.
03
Step 3
Pour the soup into a bowl or container and pop it in the fridge to chill for at least an hour. When you’re ready to serve, ladle the cold soup into bowls and garnish with fresh mint leaves and a sprinkle of pepper. Enjoy!
Why you’ll love it
This soup is light, refreshing, and perfect for warm days. It combines crisp cucumbers and juicy tomatoes for a healthy and hydrating meal. The chilled nature makes it quick to enjoy and very soothing.
How to serve
Serve this soup in small bowls or glasses as a starter or a light snack. Garnish with fresh herbs like basil or mint and a drizzle of olive oil for extra flavor. It pairs well with crusty bread or a simple green salad.
Storage & leftovers
Keep the soup covered in the refrigerator and consume within 2 days for optimal freshness. Stir well before serving again, as ingredients may settle. Avoid freezing since the texture can change.
