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Cucumber Tomato Soup Recipe

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Cucumber Tomato Soup Recipe

Prep Time:


  • Tomatoes, red, raw | 4.00 large whole 3" dia
  • Watermelon, raw | 6.20 cup, balls
  • Cucumber, peeled, raw | 1.00 stick 4" long
  • Spring onions | 2.00 large
  • Fresh spearmint | 1.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 72.85 mg

Fat per serving: 0.51 g

Saturated fat per serving: 0.06 g

Protein per serving: 2.23 g

Sodium per serving: 9.31 mg

Cholesterol per serving: 0.00 g


  1. Peel and remove seeds from tomato, watermelon and cucumber. Place them aside until necessary.
  2. Cut 1 tomato into small dices, using a sharp knife.
  3. Add remaining tomatoes into blender or food processor and work on it, add cucumber, onions and watermelon. Grand until smooth and frothy.
  4. If you are not using food processor, sift the melon through a fine sieve. Stir the mint and tomatoes into the watermelon mixture. Add salt and pepper according to your taste. Chop tomatoes, cucumber, scallions and put into the melon mixture.
  5. Now Leave Cucumber Tomato Soup to cool overnight in refrigerator. Adjust seasoning if desired. Transfer to a large soup bowl and decorate with mint sprigs.

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