Cucumber Tomato Soup


2 large shallots, minced
2 large cloves garlic, minced
1 large onion, minced
2 large scallions, minced
2 tsp extra virgin olive oil
1 tbs wine vinegar
2 medium cucumbers, peeled, seeded and coarsely chopped (3 cups)
2 medium tomatoes, peeled, cored seeded and coarsely chopped.
1/3 cup loosely packed basil leaves
1/2 tsp dried savory leaves
6 dashes of cayenne pepper
3 sprigs fresh parsley
2 and 1/2 cups chicken stock (you may use vegetable stock if desired)
1/3 cup apple juice.
  • Combine the first 4 ingredients in a measuring cup.
  • Heat oil in a sauce pan and add the mixed ingredients and saute using medium heat until onions are clear. About 3 minutes.
  • Add vinegar and cook for 30 seconds.
  • Add the cucumbers and the balance of the ingredients. Bring up to simmering and cook for about 25 minutes.
  • Allow soup to cool then add to a food processor or blender and process until smooth.
  • You may serve the soup hot or cold.
  • If desired you may whisk in 3 tbs of plain yogurt before serving.




15 min


25 min


No Comments

    Leave a Reply


    Skill Level