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🍽️ Refreshing Cold Cucumber and Tomato Soup

84 kcal · 30 min · 4 servings

Ingredients

• 2 cucumbers
• 1 clove of garlic
• 2 sprigs thyme
• 200 ml dry white wine
• 400 ml broth
• salt
• pepper (from the mill)
• lemon juice
• 6 tomatoes
• 1 sprig basil
• 1 pinch sugar
• 6 black olives (pitted)
• Parmesan (for garnish)

Instructions

1. 1. Peel the cucumbers and cut them in half lengthwise.
2. 2. Remove the seeds from the cucumber halves and dice the flesh into small pieces.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Strip the thyme leaves from the stems.
5. 5. Place the garlic, thyme, wine, and broth into a pot.
6. 6. Bring the mixture in the pot to a boil.
7. 7. Let the liquid simmer on low heat for about 10 minutes.
8. 8. Pour the warm liquid through a sieve directly over the cucumber cubes.
9. 9. Allow the mixture to cool down.
10. 10. Place the bowl in the refrigerator for about 1 hour to chill.
11. 11. Season the cold cucumber mixture with salt, pepper, and lemon juice to taste.
12. 12. Blanch the tomatoes briefly with boiling water.
13. 13. Shock the tomatoes immediately in cold water to stop the cooking process.
14. 14. Peel the skin off the tomatoes.
15. 15. Cut the peeled tomatoes into quarters.
16. 16. Remove the seeds and white flesh from the tomato quarters.
17. 17. Strip the fresh basil leaves from the stems.
18. 18. Puree the tomato flesh together with the basil leaves until smooth.
19. 19. Season the tomato puree with salt and sugar.
20. 20. Fill the cold cucumber liquid into small glasses or bowls.
21. 21. Place a spoonful of the tomato puree on top of the cucumber liquid.
22. 22. Chop the olives finely.
23. 23. Sprinkle the chopped olives over the soup.
24. 24. Grate some Parmesan over the finished soup as a garnish.
25. 25. Serve the cold soup immediately.

Nutrition per serving

• kcal: 84
• Protein: 3 g · Fett/Fat: 2 g · Carbs: 6 g