Jacques Pépin Makes Cold Tomato-Cucumber Soup | American Masters: At Home with Jacques Pépin | PBS

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a budget-friendly option.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers similar acidity with added health benefits, while white vinegar is cost-effective.

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: store-bought bread

Toasted whole grain bread is healthier, while store-bought bread can be more economical.

basil

🥗Healthier: fresh parsley

💰Cheaper: dried basil

Fresh parsley is a healthier herb alternative, while dried basil is less expensive.

Peel the cucumber and cut it in half, removing the seeds with a fork.

Press some of the seeds out of the tomato and strain the juice back into the soup.

Measure out 2 cups of cucumber and 2 cups of tomato, adding them to the blender.

Add 1/3 cup of red onion and 1 jalapeno to the blender.

Add a little water to ensure the tomato skin is processed nicely.

Add 1 teaspoon of salt and a few drops of Tabasco to taste.

Add 1 tablespoon of rice vinegar and taste the mixture.

Add 1 to 1.5 cups of Greek yogurt and 1/4 cup of olive oil to the blender.

Blend the mixture until smooth and check seasoning again.

Refrigerate the soup until chilled.

Garnish with julienned basil and a few drops of olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary