Summer Vegetable Soup recipe

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Ingredients

1 cup chopped celery hearts
1 cup chopped cucumber
½ cup chopped red bell pepper
½ cup chopped avocado
¼ cup lemon juice
¼ cup chopped tomato
1 cup spinach
¼ cup water
½ teaspoon salt
¼ teaspoon cayenne pepper
1 teaspoon paprika

Nutrition Info

55.8 calories
carbohydrate: 7.4 g
cholesterol: : -
fat: 3 g
fiber: 2.8 g
protein: 1.5 g
saturatedFat: 0.5 g
servingSize: -
sodium: 324.8 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend 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.

Recipe Yield

4 servings

Recipe Note

A simple garden vegetable soup that needs no cooking and is served cold.

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