Light Tomato – Cucumber – Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s), red, diced
- 1 clove (s) garlic, chopped
- 500 g tomato (s), diced
- 300 g cucumber (s), peeled, pitted, diced
- 1 teaspoon cumin, ground
- 1 teaspoon paprika powder, hot or chilli seasoning mix to taste
- 1 teaspoon vegetable stock, granulated
- 125 ml red wine
- sugar
- olive oil
- salt and pepper
- Herbs as desired (e.g. oregano)
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a high saucepan, fry the onions and garlic, add the cumin and a pinch of sugar, fry together. Add the tomato and cucumber cubes and fry them briefly, season with oregano (or other herbs, if you like), bay leaf, paprika (or chilli mixture) and granulated stock and pour on the red wine and 150 ml water. Cover and simmer gently for 15 minutes, until the cucumbers are soft.
- Remove the bay leaf and puree the soup, adjust the consistency by boiling or pouring as you like. Season to taste and serve garnished with fresh herbs if necessary.
- The soup tastes both warm and cold.
- Tip: You can also add a few raw tomato, cucumber or paprika cubes as a filler, and some small pieces of mozzarella (di bufala) are also very tasty in the hot soup.
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