Tomato and cucumber soup
6 servings
80 minutes
Tomato and cucumber soup is an exquisite blend of freshness and rich flavor inspired by European culinary traditions. Its history begins in summer seasonal dishes where vegetables were used for light and nutritious soups. The delicate consistency created by careful processing of ingredients combines with the slight acidity of tomatoes and the refreshing aroma of cucumbers. Basil leaves add notes of Mediterranean spice while parsley refreshes the taste. This soup is perfect as a light first course, especially on warm days when you crave something nourishing yet not heavy. It can be served hot to enjoy the rich bouquet of flavors or slightly chilled as a refreshing summer soup.
1
Chop the onion, mince the garlic, cut the lettuce leaves into strips, peel the tomatoes and cucumbers, and cut the cucumbers into pieces. Peel and chop the potatoes.
- Onion: 1 head
- Garlic: 1 clove
- Basil leaves: 1 tablespoon
- Tomatoes: 350 g
- Cucumbers: 350 g
- Potato: 1 piece
2
Melt butter in a thick-bottomed pot, combine it with vegetable oil, and sauté the onion for 5 minutes.
- Butter: 25 g
- Vegetable oil: 1 tablespoon
- Onion: 1 head
3
Add garlic, lettuce leaves, cucumber, tomatoes, and potatoes. Mix, add pepper and salt, pour in lemon juice, cover with a lid, and let simmer on low heat for 15 minutes. Pour in hot water mixed with tomato paste, bring to a boil, cover with a lid, and cook for another 20 minutes until the vegetables are soft.
- Garlic: 1 clove
- Basil leaves: 1 tablespoon
- Cucumbers: 350 g
- Tomatoes: 350 g
- Potato: 1 piece
- Ground black pepper: to taste
- Salt: to taste
- Lemon juice: 2 teaspoons
- Water: 570 ml
- Tomato paste: 1 teaspoon
4
Grind the obtained mass in a blender, mix with basil, and sprinkle with parsley.
- Basil leaves: 1 tablespoon
- Chopped parsley: 2 teaspoons
5
Serve hot.
