Cold Cucumber and Tomato Soup Recipe
Cold Cucumber and Tomato Soup
Flavors of Switzerland
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note

A classic recipe presented by Chef Karl Rodekirchen of Le Jardin restaurant in the Arabella Sheraton Neues Schloss in Zurich You can use either vegetable or chicken broth for this recipe. Prepare the broth the day before and refrigerate overnight so that you can remove the fat easily the next day.

This simple recipe can be used as a starting point for numerous variations. Add cheese to your croutons, add a spoonful of sour cream, dill or basil, etc.

Ingredients for 5 servings
- 200 g (7 oz.) tomato
- 200 g (7 oz.) Cucumber
- 200 g (7 oz.) peeled Tomatoes
- 150 g (5 oz.) various sweet peppers
- 100 g (3 1/2 oz.) white bread croutons
- 50 g (2 oz.) white onion
- 2 cloves of garlic, peeled
- 500 ml (2 cups) degreased stock
- 50 ml (3 tbsp.) olive oil
- Salt and pepper to taste
- Tabasco to taste
  1. Put all the ingredients (except the croutons and the broth) through a grinder, using the largest disk;
  2. add to the broth; season to taste with salt and pepper;
  3. refrigerate; garnish the soup with the croutons just before serving.
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