Tomato-Cucumber Soup With Basil Recipe (2024)

If you don't want to be left with 80% of an onion after cutting off two slices, you can just use one small shallot. No waste.

I added a small fennel bulb and a red spring onion, chopping those finely with the garlic before adding the tomatoes and cukes. Also threw in mint and basil leaves, plus subbed a lime for the vinegar. Great way to use the CSA veggies!

This is like Gazpacho without the calories. I have a small food processor but was able to make it work in two batches. The large amount of cukes and tomatoes make it very thick. I added some Louisiana hot sauce and made some croutons for it. We had some guacamole and chips earlier, so this (I hope) will round out a light Sunday evening supper). My husband loves Gazpacho, tasted this and gave it a thumbs up.

Definitely better on Day 2, don't skimp on the chilling recommendation (the longer, the better). I threw in a couple slices of bread while blending to make it more of a gazpacho, and used a small onion instead of slices of a larger onion (less waste!). Parmesan toast on the side, perfect dinner!

Where did the two minutes come from? I must be very slow, what with peeling and cutting the cucumber, the onion, blending the batches and of course the tomatoes. Turned out great, though. Please, somebody who did all of the above in two minutes, clue me.

Nice for using those CSA cucumbers! I did peel mine as they were a more thickskinned variety, and I put the vegetable blend through a sieve before returning it to the blender and adding the vinegar and oil--tastes differ, but I think if you're not seeding and skinning the toms and cukes, the texture is nicer when strained. I also don't think garlic belongs in a gazpacho so left it out.

I loved everything about this! I went to Costco and had extra Campari tomatoes and Persian cucumbers that were about to go bad and made this for a lovely snack the next few days. I will definitely keep this in rotation for the summer. I would love this as a sipping tequila chaser!

I wanted a bit more oomph so roasted tomatoes with onions, garlic, olive oil and some fresh thyme. Removed the skins, chilled those overnight, and then blended with cucumbers, red pepper flakes and cabernet vinegar (no sherry vinegar in the cupboard, to my surprise). Served topped with finely chopped cucumber, roasted cherry tomatoes, optional guacamole and yogurt sauce with lime. Outstanding. I may try fennel and/or a couple of hot peppers next time. Or just repeat the above.

Delish! Perfect dish for a summer potluck. I brought it in a glass pitcher along with little plastic cups like you’d put punch in. Everyone loved it and it was easy to eat while standing or sitting on the grass. I brought a couple of baguettes for people to dip.

We were craving Gazpacho but didn't want the carbs. This was the perfect alternative. Absolutely delicious and refreshing. Wouldn't change a thing about the recipe.

Very tasty, simple, fast, do-ahead cold summer soup. Wonderful way to use the bounty of ripe tomatoes and cool cucumbers from my CSA in August. Healthy, vegan, gluten-free and yummy. Better than some cold veg soups at high-end restaurants. Maybe not 2minutes, but very fast, especially with a powerful blender.

I so wanted to love this, but it was kinda blah. Used garden tomatoes and cucs so tasty, fresh ingredients. And I chilled it for more than 3.5 hours. One of the few disappointing NY Times Cookimg recipes. Not a repeater.

This was great. the tomato to cuke ratio was good. But mostly, none of that: remove the tomato skins by boiling, sliver the garlic, etc. I added a fresh jalapeno, and doubled the recipe. Delish

This was an easy way to use up tomatoes, cukes, and scallions in the fridge. I must say, the end result tasted a lot like salsa. I’m not angry about eating a bowl of salsa, but next time I might have a side of tortilla chips ready to go alongside!

This was very easy, which was lovely. I added two tbsp of vinegar as directed and it was just too acidic. Balanced it out with some cream (which kind of ruined the point of having a healthy soup). It tasted better, and it was fine. If I make it again, I would add 1 tbsp vinegar and then taste, adding a little bit more as needed and tasting along the way.

good recipe for overabundant armenian cucumbers in garden.

Love this, but unless you have a mighty Kitchenaid, use a Cuisinart to start with, then the blender. And it's even better when you stir some pesto on top just before serving!

Nice for using those CSA cucumbers! I did peel mine as they were a more thickskinned variety, and I put the vegetable blend through a sieve before returning it to the blender and adding the vinegar and oil--tastes differ, but I think if you're not seeding and skinning the toms and cukes, the texture is nicer when strained. I also don't think garlic belongs in a gazpacho so left it out.

Definitely better on Day 2, don't skimp on the chilling recommendation (the longer, the better). I threw in a couple slices of bread while blending to make it more of a gazpacho, and used a small onion instead of slices of a larger onion (less waste!). Parmesan toast on the side, perfect dinner!

I added a small fennel bulb and a red spring onion, chopping those finely with the garlic before adding the tomatoes and cukes. Also threw in mint and basil leaves, plus subbed a lime for the vinegar. Great way to use the CSA veggies!

If you don't want to be left with 80% of an onion after cutting off two slices, you can just use one small shallot. No waste.