Zuppa Estiva di Cetriolo e Pomodoro
This cold and refreshing soup is actually two simple soups artfully presented together. Enjoy on a warm summer’s day.
Makes four servings
Prep time: 15 minutes plus time to chill
- 2 large cucumbers, peeled and cut into chunks
- 2 tbs. finely chopped fresh dill
- 3 tbs. heavy whipping cream
- 2 large beefsteak tomatoes, stem removed, skinned* and chopped
- 10 fresh basil leaves, plus extra for garnish
- 1 small white onion, roughly chopped
- 2 tbs. extra-virgin olive oil, plus more for serving
- Salt and freshly ground black pepper
- Put the cucumber, dill, and some salt and pepper into a blender and purée. Mix in the cream. Pour into a small pitcher and refrigerate until chilled.
- Clean the blender, and then blend the skinned tomatoes with the basil, onion, olive oil, and some salt and pepper to obtain a smooth mixture. Refrigerate until chilled.
- To serve, pour a little of the cucumber soup into a deep soup plate and carefully pour the tomato soup into the center. Drizzle some extra-virgin olive oil over the top, then decorate with a few basil leaves.
Tip: To skin the tomatoes, place in boiling water for 30 seconds, then move to a bowl of ice water and allow to rest 5 minutes. The skin will slide off easily.
Recipes excerpted with permission from Vegetables by Antonio Carlucci, published by Quadrille. Copyright © 2016 by Antonio Carluccio.
Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors