Name: Cucumber Tomato Soup: Cold Blended, No-Cook Recipe
Prep time: 15 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: Ripe Tomatoes (about 2 lbs); English Cucumber (1 large, or 2 small); Red Bell Pepper (1 medium); Red Onion (1/4 cup, finely chopped); Garlic Cloves (2-3, minced); Extra Virgin Olive Oil (2 tablespoons); Red Wine Vinegar (1 tablespoon); Fresh Basil Leaves (1/4 cup, packed); Salt and Freshly Ground Black Pepper; Optional Garnish: olive oil, fresh basil, diced cucumber, tomato, bell pepper, croutons

Blend ripe tomatoes, cucumber, red bell pepper, garlic and basil into a cold no-cook soup. 15 minutes of work plus chilling, 1 hour 15 minutes total, serves 6.

Cucumber tomato soup is a raw blended soup: tomatoes, cucumber, red bell pepper, onion, garlic, basil, olive oil and a splash of red wine vinegar go into a blender, then chill until cold. Nothing is cooked, so it suits hot days when you don’t want to turn on the stove. It sits somewhere between a gazpacho and a thin vegetable smoothie, and it depends almost entirely on ripe tomatoes.

The active work is about 15 minutes of chopping and blending. The rest is chilling, which the soup needs: straight out of the blender it tastes flat and lukewarm, and a few hours in the fridge rounds off the raw garlic and onion.

What You Need and Why Each Ingredient Is There

Ripe tomatoes (about 2 lbs): Roma, beefsteak or a mix of heirloom varieties all work. Ripeness matters more than variety, because the tomatoes provide nearly all the sweetness and body.
English cucumber (1 large, or 2 small): Thin skin and few seeds mean a smoother, less bitter soup. With regular garden cucumbers, peel them and scoop out the seeds first.
Red bell pepper (1 medium): Adds sweetness, colour and body, and softens the acidity of the tomatoes.
Red onion (1/4 cup, finely chopped): A small amount gives a sharp edge. If raw onion bothers you, soak the chopped pieces in ice water for about 5 minutes before blending.
Garlic (2-3 cloves): Raw garlic is strong in a cold soup, so start with two if you are unsure.
Extra virgin olive oil (2 tablespoons): Gives the soup a slightly creamy texture and carries the flavour. Use one you would happily eat on bread.
Red wine vinegar (1 tablespoon): Brightens everything. Lemon juice is the closest substitute.
Fresh basil (1/4 cup, packed): Sweet and peppery, and a natural match for tomato.
Salt and black pepper: Season generously, since cold food tastes less salty than warm food.
Optional garnish: Olive oil, basil, diced cucumber, tomato or bell pepper, or croutons.

How to Make Cucumber Tomato Soup

Prep the vegetables. Wash all the produce. Roughly chop the tomatoes, cucumber, bell pepper and onion into chunks that fit your blender, and peel and smash the garlic. Neat cuts are not needed.
Load the blender. Add the vegetables, garlic, olive oil, red wine vinegar and basil. If your blender is small, blend in two batches rather than overfilling it.
Blend until smooth. Blend on high for about 2-3 minutes, until completely smooth and creamy. If the blades stall, add water 1-2 tablespoons at a time.
Season. Taste and add salt and pepper until the flavours stand out.
Chill. Pour into an airtight container and refrigerate for at least 1 hour, ideally 2-3 hours or overnight.
Serve. Stir well, since the soup separates a little as it sits, then ladle into bowls and garnish.

Adjusting the Soup to Your Taste

The soup is forgiving, and most changes are easy. Expect each of these to shift the flavour or texture in a predictable way:

Less salt: Cut back on the added salt and lean on basil, a squeeze of lime or a pinch of chilli flakes.
Oil-free: Leave out the olive oil. Expect a thinner, less silky soup; a spoonful of tahini or a few soaked cashews brings back some creaminess.
Spicy: Blend in a small deseeded jalapeño or a pinch of red pepper flakes.
More filling: Blend in a handful of soaked white beans, or serve grilled shrimp or chickpeas alongside. Unsweetened Greek yogurt also adds protein but makes the soup no longer vegan.
Extra vegetables: A handful of spinach or a small roasted beet changes the colour more than the taste.
Lemon for vinegar: Gives a slightly fruitier, less sharp acidity.

What to Serve With Cold Cucumber Tomato Soup

Small bowls work as a starter, and a larger bowl with bread makes a light lunch. Good pairings:

Crusty bread, sourdough or warm pita for dipping.
A simple green salad, or the crisp tomato cucumber salad if you want to keep the same flavours cold.
A grilled cheese sandwich for a hot, crunchy contrast to the cold soup.
A Mediterranean spread of feta, olives and hummus.
Small glasses or cups as a passed appetizer at a summer party.

If you prefer a warm version built on the same tomato base, the fresh tomato soup is served hot.

Why Cucumber Tomato Soup Turns Out Bland, Watery or Harsh

Under-ripe tomatoes. The most common cause of a flat or sour soup. Choose fragrant tomatoes that give slightly when squeezed.
Too little chilling. Flavours need time to blend, and raw garlic mellows in the fridge. Give it at least an hour.
Under-seasoning. Cold soup needs more salt and pepper than you expect. Taste again after chilling and adjust.
Too much added water. It dilutes the flavour. Add only a splash if the blender struggles.
Waxed cucumbers left unpeeled. Peel conventional cucumbers that have a waxy coating. English cucumbers usually do not need it.
Blending too long. Once it is smooth, extra blending just adds air and makes the soup frothy.

Fixes for a soup that is already blended

Too thin: Blend in another ripe tomato or some extra bell pepper, or add half an avocado or a spoonful of tomato paste, which also makes it creamier.
Too thick: Stir in a splash of cold water or vegetable broth a little at a time.
Bland: Add salt first, then a little more vinegar or lemon juice, then more basil. A pinch of sugar (1/4 to 1/2 teaspoon at a time) can round out sharp tomatoes.
Too acidic: Use the same pinch of sugar, or blend in a few soaked raw cashews or a little cream.
Raw garlic or onion too strong: Chill it longer, or blend in more cucumber and bell pepper. Next time use less garlic or soak the onion.

How to Store and Make Ahead Cucumber Tomato Soup

Keep the soup in an airtight container in the coldest part of the refrigerator and eat it within 3-4 days. Stir before serving, because it separates. Keep garnishes separate and add them at the last minute so they stay crisp.

The soup does not freeze well. The high water content of cucumber and tomato leaves it grainy and watery after thawing. Because it is raw, do not leave it out at room temperature for more than 2 hours.

It also works as a make-ahead dish. Blend it a day before and chill it overnight, and chop the vegetables a day early if you want to split the work.

FAQ

Do I need to peel the tomatoes and cucumbers?

Not for English cucumbers. Peel regular cucumbers if the skin is thick or waxy. Tomatoes can stay unpeeled because a good blender makes the skin unnoticeable, though you can blanch and peel them for a very silky result.

What if I don’t have a high-speed blender?

A regular blender works if you blend in smaller batches for longer. For a very smooth result, pour the soup through a fine-mesh sieve to remove tomato skin and seeds. This gives a texture closer to a strained gazpacho.

Can I add other vegetables?

Yes. Roasted red pepper adds smoky depth, mint adds extra coolness and a bit of zucchini adds body. Keep the additions small so cucumber and tomato still lead.

Is it vegan and gluten-free?

Yes, as written it is vegan, dairy-free and gluten-free. Check that any croutons you add are gluten-free.

Refreshing Cucumber Tomato Soup: Quick & Easy