SEARCH
More 1 Photos

Summer Vegetable Soup Recipe

Recipe by: Colleen Olson-Criswell

"A simple garden vegetable soup that needs no cooking and is served cold."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook
  • Ready In30 m
  • 1Blend celery, cucumber, red bell pepper, avocado, lemon juice, and tomato in a high-speed blender until smooth, about 30 seconds. Add spinach, water, salt, and cayenne pepper; continue to blend until smooth. Ladle into soup bowls and garnish with paprika.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 56 cals
  • 1 cup chopped celery hearts
  • 1 cup chopped cucumber
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped avocado
  • 1/4 cup lemon juice
  • 1/4 cup chopped tomato
  • 1 cup spinach
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon paprika
Nutrition

Amount per serving ( 5 total)

  • Calories:
    56
    3%
  • Fat:
    3
    5%
  • Carbs:
    7.4
    2%
  • Protein:
    1.5
    3%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like