Perfectly refreshing cucumber tomato soup ready in minutes. This cold summer soup recipe is easy to make and packed with fresh flavors. Ideal for hot days and healthy eating!
Prep
15 min
Cook
N/A
Total
1 hr 15 min
Servings
6 servings
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Wash all produce thoroughly. Roughly chop tomatoes, cucumber, red bell pepper, and red onion into chunks that fit your blender.
Peel and smash garlic cloves.
Add chopped tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, and fresh basil to blender.
Blend on high speed until completely smooth and creamy, about 2-3 minutes.
Taste and season generously with salt and freshly ground black pepper.
Pour soup into airtight container and refrigerate for at least 1 hour, ideally 2-3 hours or overnight.
Stir soup before serving and garnish with olive oil, fresh basil, diced vegetables, or croutons.
120-150 kcal
Calories