Try this easy, healthy Zucchini Cucumber Tomato Soup — a light, refreshing vegetarian soup made with summer garden vegetables. Perfect served warm or chilled! Soup is flavorful, vegetarian and, it is light, hydrating, low calorie and full of summer garden freshness.

Zucchini cucumber tomato soup recipe – preparation time 20 minutes

Ingredients:

1.       Medium size zucchini, chopped -1

2.       Medium size cucumber -1

3.       Tomatoes – 2

4.       Onion, medium size-1

5.       Garlic – 2 cloves minced.

6.       Cooking oil -1 tbsp

7.       Salt- as per taste

8.       Black pepper -¼ tsp

9.    Lemon juice – 1 tsp

10.  Cumin – ½ tsp

11.  Green chilis – 1 (optional)

12.  Cilantro – ¼ cup

Preparation:

1.       Heat oil in a medium vessel on medium heat. Add the onion and garlic. Sauté for 2–3 minutes until fragrant and slightly golden.

2.       Stir in chopped zucchini, cucumber, tomatoes, green chili and chopped cilantro. Cook for 5 minutes until they begin to soften.

3.       Add salt, pepper and one cup of water. Bring to a boil, then reduce heat and simmer for about 15 minutes.

4.       Using a mixer or blender blend until creamy.

5.       Add lemon juice if desired. Serve warm or chill it for a refreshing cold cucumber zucchini soup option. Garnish with olive oil (optional) before serving.

6.       You can have this soup with whole-grain bread, pita bread, roti, or salad for a light meal.

Image created using AI Copilot 9-10-2025