Curried Cucumber & Tomato Soup
Yield
servingsPrep
10 minCook
?Ready
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
english cucumber
seedless, peeled |
*
|
| 1 | medium |
tomatoes
peeled, ripe |
|
| 1 | tablespoon |
onions
chopped |
|
| 1 | small |
garlic cloves
chopped |
*
|
| ¼ | teaspoon |
curry powder
|
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
apple cider
or wine vinegar |
*
|
| 2 to 4 |
red hot pepper sauce
|
*
|
|
| 2 | teaspoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
english cucumber
seedless, peeled |
*
|
| 1 | medium |
tomatoes
peeled, ripe |
|
| 15 | ml |
onions
chopped |
|
| 1 | small |
garlic cloves
chopped |
*
|
| 1.3 | ml |
curry powder
|
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 118 | ml |
water
|
|
| 15 | ml |
apple cider
or wine vinegar |
*
|
|
red hot pepper sauce
|
*
|
||
| 1E+1 | ml |
sugar
|
|
Directions
This cool, crisp soup is best made in summer when the tomatoes and cucumbers are in season, but make sure they are peeled because their peel will be too bitter in this combination.
In container of blender or food processor, combine cucumber, tomato, onion, garlic, curry, nutmeg, salt, pepper, water, vinegar, hot pepper sauce and sugar.
Purée until smooth.
Pour into a large bowl or pitcher.
Chill at least 1 hour.
Pour into soup bowls or mugs.
Garnish with chopped parsley, if desired.
