How to make Cold cucumber tomato soup?
This recipe takes 35 minutes for 4 servings, medium difficulty.
Low-calorie vegetarian recipe: cold zucchini and tomato soup.
20 min
Prep time
15 min
Cook time
4
Servings
Medium
Difficulty
35 min
Total time
Water bath
Cooking method
Lunch
Meal type
What ingredients for Cold cucumber tomato soup?
How to prepare Cold cucumber tomato soup?
-
1
Peel the garlic cloves and put them in a pot with the broth, half of the oil, and some salt.
-
2
Blanch the tomatoes for 10 seconds, then peel them, cut them in half, and remove the seeds.
-
3
Coarsely chop the pulp and add it to the pot.
-
4
Bring to a boil and let cook for 5 minutes on high heat.
-
5
Wash the zucchinis, dry them, and cut them into small pieces, add them to the pot and let cook for 10 minutes.
-
6
Let cool down.
-
7
Blend the soup with the remaining oil, basil, and lemon juice.
-
8
Refrigerate for at least 2 hours before serving.
Did you try this recipe?
Give your opinion and help other users!
Community photos
Did you try this recipe?
Frequently asked questions
Preparation takes 20 minutes and cooking takes 15 minutes, for a total of 35 minutes.
This recipe serves 4 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
This recipe is prepared using water bath. Follow the detailed steps above for best results.
Comments 0
Be the first to comment on this recipe!