Tomato and Cucumber Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Chilled tomato soup with a garnish of chopped cucumber is cool and fresh on a hot summer day. Make this recipe when there are plenty of inexpensive tomatoes to be had.


  • 50 g/2 oz butter
  • 1 level tablespoon castor sugar<


Melt half the butter in a large saucepan. Add the peeled and diced carrot and finely chopped onion. Cover and cook gently for 5 minutes until the onion is soft. Halve the tomatoes and add to the pan, re-cover and fry gently for 15 minutes to soften the tomatoes and extract the juice.

Stir in the stock, a good seasoning of salt and freshly milled pepper and the sugar. Bring to the boil,