Chilled Tomato Cucumber Soup
August 24, 2015
30 min or less active, appetizer, bread, main, side, soup, summer, vegan
Enjoy the best of the summer without heating up the kitchen! Tomatoes, cucumbers and garlic macerate with EVOO and sherry vinegar for this hearty entree soup. Cut and fry extra croutons to use on other soups and salads all week long.Information
Servings: 4 (makes 4 cups total)
Time: About 30 minutes active; 70 minutes total
Price: About $12.25 total; $3.10 per serving
Nutrition (per serving):
Calories: 285
Protein: 5.7g
Fat: 18g
Saturated fat: 2.5g
Carbohydrates: 26.8g
Fiber: 3.5g
Sodium: 1356mg
Cholesterol: 0mg
High In: Vitamin A, Vitamin C, Vitamin K, Folate, Manganese
Good Source: Vitamin E, Thiamin, Niacin, Vitamin B6, Fiber, Iron, Phosphorus, Potassium
Low In: Cholesterol
Ingredients
- 2 lb cucumbers, peeled and diced
- 1 lb tomatoes, cored and diced
- 4 garlic cloves, rough chopped
- 2 1/4 cup EVOO, divided
- 2 Tbsp sherry vinegar
- 2 tsp kosher salt
- 1 tsp sugar
- 1/2 baguette, cut into cubes
- 1/4 oz fresh thyme
Preparation
- Toss the cucumbers, tomatoes and garlic with 1/4 cup EVOO, sherry vinegar, salt and sugar. Let macerate for at least 15 minutes.
- Meanwhile, heat the remaining 2 cups of EVOO over medium-low heat. Add the thyme and let infuse 15 minutes. Strain the EVOO and put back on the heat over medium until it reaches 350 degrees F.
- Drop the croutons in the heated EVOO in batches and fry until golden. Remove to a paper towel-lined cookie sheet to drain and cool.
- Puree the vegetable mixture in a food processor or blender for 5 minutes. You can serve immediately, topped with croutons, or refrigerate for 30-60 minutes for a colder soup.
