Ice tomato-cucumber soup
1 serving
10 minutes
Icy tomato-cucumber soup is a refreshing and light cold soup inspired by Spanish cuisine, especially the famous gazpacho. It combines the natural sweetness of tomato juice with the crisp freshness of cucumbers, the spiciness of ginger, and a slight tang from lemon juice. Seasoned with herbs and spices, it becomes the perfect dish for hot summer days. Its simplicity makes it accessible for any cook, and serving it with ice enhances its refreshing effect. This soup not only quenches thirst but also nourishes the body with beneficial vitamins and antioxidants. It is ideal for a light snack, a cooling appetizer, or as an addition to a summer feast. Elegant and invigorating, it awakens the appetite and delivers pleasure from the first sip.
1
Dice cucumbers, finely chop parsley and green onion, peel ginger and grate it or leave it whole, add ice, tomato juice, and blend until smooth.
- Cucumbers: 2 pieces
- Parsley: 5 g
- Spring onion: to taste
- Fresh ginger: 8 g
- Crushed ice: to taste
- Tomato juice: 200 ml
2
Add salt, pepper, lemon juice and serve immediately.
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 0.5 teaspoon
