Serves 4 – It is a delightfully refreshing dish for a hot Summer’s day


  • Large cucumber, peeled and cut into chunks
  • 2 tablespoons chopped dill
  • 3 tablespoons double cream
  • Salt & pepper
  • 2 large tomates skinned using hot hot water, and chopped
  • 10 basil leaves, las extra to garnish
  • 1 white onion, peeled and roughly chopped


  • Liquidise the cucumber with the dill in a liquidiser or food processor
  • Add the cream and season to taste with a little salt and pepper. Chill in the fridge
  • Liquidise the skinned tomatoes with the basil and onion. Season the taste and chill in the fridge
  • To serve, first put the cucumber soup in a deep soup plate, then carefully add the tomato soup in the centre and garnish with a few basil leaves


Recipe by Antonio Carluccio and photo by Alistair Hendy