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Got to Be NC
Recipe by: Lisa Prince

Tomato and Cucumber Soup with Croutons

This recipe is from my family’s cookbook.  My cousin, Teresa Bennett came up with this one back in 1998 and it is delicious!!  It is the perfect summertime soup.

 

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 45 minutes
Meal Type: Entree
NC Ingredients: Tomatoes, Cucumbers

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Ingredients

Soup:
1/4
cup oil
2
medium onions
4
small cloves garlic
2
¼ pounds ripe NC tomatoes, quartered
3
large NC cucumbers, peeled, halved, seeded and coarsely chopped
1
teaspoon salt
1
teaspoon pepper
1
½ tablespoons tomato paste
4
½ cups canned low-salt chicken broth
1
½ teaspoons thyme
Croutons:
1
French bread loaf, sliced in ¼ inch rounds
6
tablespoons margarine
1
teaspoon chili powder
Dash garlic powder
Dash salt and pepper

Directions

Soup:

Sauté onion and garlic 2-5 minutes.

Add tomatoes and cucumbers; sauté several more minutes.

Add salt and pepper, tomato paste and mix in broth.

Bring to a boil.

Reduce heat and simmer until vegetables are very soft, about 30 minutes; stir occasionally.

Let cool, then puree and reheat or puree soup in very small batches.

Croutons:

Spread butter on both sides of the bread; sprinkle with spices.

Bake at 375 degrees until golden on both sides.

Tear or slice into croutons.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.