Tomato-Cucumber Soup
Recipe from Better Homes and Gardens

This cool and creamy vegetable soup is a refreshing side dish for grilled meats.


Tomato-Cucumber Soup

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Servings: 6 side-dish servings
Total Time: 25 mins
Related Categories: Cucumbers, Summer Vegetables, Tomatoes, Vegetable Soup
 
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Ingredients
  • 3  medium
    cucumbers, peeled, seeded, and cut up (1-1/2 lb.)
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  • 3  medium
    tomatoes, cored, seeded, and cut up (1 lb.)
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  • 1  clove
    garlic, minced
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  • 1/2  cup
    coarsely sliced green onions or scallions
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  • 1/4  cup
    snipped fresh parsley
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  • 3  tablespoons
    cider vinegar
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  • 1  cup
    chicken broth
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  • 2  8-ounce cartons
    dairy sour cream
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  • 1/2  teaspoon
    salt
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  • 1/2  teaspoon
    freshly ground black pepper
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  •  
    Cucumber slices (optional)
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  •  
    Cherry tomato or grape tomato wedges (optional)
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Directions
1.
In a food processor or blender combine cut up cucumbers, tomatoes, garlic, green onions, parsley, and vinegar; cover and process until nearly smooth. (If using blender, blend half of the vegetables at a time.) Transfer puree to a bowl; stir in chicken broth.
2.
Serve immediately or cover and chill up to 4 hours. Before serving, add sour cream and whisk until smooth. Stir in salt and pepper. If desired, garnish with slices of cucumber and wedges of tomatoes. Makes 6 side-dish servings.
Nutrition information
Calories 203, Total Fat 17 g, Saturated Fat 10 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 33 mg, Sodium 413 mg, Carbohydrate 11 g, Total Sugar 5 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin C 43%, Calcium 12%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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