Antonio Carluccio's Summer Cucumber and Tomato Soup

Photo: Laura Edwards

I owned and ran the Neal Street Restaurant for twenty-six years, and every summer I always featured a cold and refreshing soup such as this one. It is one of my classic recipes – so sorry, if you have seen it before!


  • 2 large cucumbers, peeled and cut into chunks
  • 2 tablespoons finely chopped fresh dill
  • 3 tablespoons double cream (heavy cream)
  • 2 large beef tomatoes, skinned and chopped
  • 10 fresh basil leaves, plus extra for garnish
  • 1 small white onion, peeled and roughly chopped
  • 2 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper


Serves 4.

Put the cucumber, dill and some salt and pepper into a liquidizer and whiz until liquid and smooth. Mix in the cream. Chill in the refrigerator.

Whiz the skinned tomatoes in the liquidizer with the basil, onion, olive oil, and some salt and pepper to obtain a smooth mixture. Chill in the refrigerator.

To serve, pour a little of the cucumber soup into a deep soup plate and carefully pour the tomato soup into the centre.

Drizzle some extra virgin olive oil over the top, then decorate with a few basil leaves.


This is an edited extract from Vegetables by Antonio Carluccio published by Hardie Grant RRP $49.99 available in stores nationally.

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