Description
A refreshing summer soup made with ripe tomatoes, juicy cucumber, aromatic basil, and chilled vegetable broth. This vibrant, no-cook recipe offers hydration and flavor-packed refreshment in minutes, perfect for warm weather gatherings.
Ingredients
2 cups tomatoes (seed-removed)
1 medium cucumber (peeled)
1/4 cup plus basil
1 cup vegetable broth
1 tbsp olive oil
Instructions
Seed tomatoes to reduce acidity and chop peeled cucumber
Combine all ingredients in blender at medium speed
Add ice cubes or extra broth to achieve desired consistency
Stir in salt and pepper just before serving
Notes
For extra flavor, chill broth first
Add a pinch of salt during blending to balance acidity
Use a tamper to press ingredients while blending
Garnish with toasted pumpkin seeds
For variations: substitute cucumber with zucchini, basil with mint/dill, or broth with coconut milk for creaminess
Use filtered water when prepping veggies to avoid bitter flavors
- Prep Time: 15
- Category: Trending
- Method: Blending (Cold brew)
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 100
- Sugar: 5g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
