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Cucumber Soup with Tomatoes

Cucumber Soup with Tomatoes


"Healthy five-ingredient cucumber soup that is delicious and refreshing."
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45 m servings 43 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 442 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
  2. Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

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The pure, cool, sweet flavors of fresh tomatoes and cucumbers make this ideal for those hot summer days. I used English cucumbers for this along with farmers market fresh tomatoes.

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