Chilled Tomato and Cucumber Soup

Chilled Tomato and Cucumber Soup


1 person made this

This soup is inspired by the classic Spanish gazpacho. It features raw fresh vegetables blended with vinegar and bread.

Zoë Harpham

Serves: 4 

  • 1 thick slice white bread (from a loaf that is a few days old)
  • 1 tablespoon red wine vinegar or sherry vinegar
  • 600g well-ripened tomatoes, peeled, seeded and chopped
  • 1/2 cucumber, peeled and diced
  • 1/2 red capsicum, seeded and diced
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon curry powder
  • pinch of sugar
  • salt and freshly ground black pepper
  • 2/3 cup natural yoghurt
  • shredded fresh basil to garnish

Preparation:15min  ›  Extra time:2hours chilling  ›  Ready in:2hours15min 

  1. Crumble the bread and sprinkle with the vinegar. Set aside for 5 minutes to allow the bread to soak up the vinegar.
  2. Put the tomatoes, cucumber, capsicum, onion and garlic in a blender or food processor with 50ml of cold water and whizz to a purée. Add the soaked bread, oil, curry powder and sugar. Blend again and season to taste. Chill in the refrigerator for at least 2 hours.
  3. Just before serving, stir the yoghurt into the soup. Thin the soup with a little cold water if it is too thick. Serve chilled, sprinkled with shredded basil.

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