Cold Spicy Vegetable Soup Take a Look No Cook
Cool off with a burst of flavor and spice with this easy, no-cook recipe for Cold Spicy Vegetable Soup! Perfect for warm days, this vibrant gazpacho-inspired soup is bursting with fresh, wholesome ingredients like ripe tomatoes, crisp cucumber, and colorful bell peppers. A touch of jalapeño and smoked paprika add a zesty kick, while lime juice and fresh cilantro bring a burst of brightness to every spoonful. Ready in just 20 minutes, this refreshing soup requires no cooking—just a blender and a little chill time in the fridge to let the bold flavors meld together. Serve it chilled, garnished with creamy avocado or a sprinkle of extra cilantro for a healthy, vegan-friendly appetizer or light meal. Ideal for summer gatherings, this recipe is a quick and flavorful way to celebrate seasonal produce!
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Recipe Information
Ingredients
- 4 medium Tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 small Red onion
- 2 cloves Garlic
- 1 small Jalapeño
- 0.5 cup Fresh cilantro
- 2 tablespoons Lime juice
- 3 cups Tomato juice
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium (optional, for topping) Avocado
Instructions
Wash all the vegetables thoroughly.
Core and roughly chop the tomatoes. Add them to a blender or food processor.
Peel and chop the cucumber into chunks. Reserve a small portion for garnish if desired and add the rest to the blender.
Remove the stems and seeds from the red and yellow bell peppers. Roughly chop them and add to the blender.
Peel and quarter the red onion. Add to the blender.
Peel the garlic cloves and roughly chop the jalapeño (remove seeds for less heat). Add both to the blender.
Add the fresh cilantro, lime juice, tomato juice, olive oil, ground cumin, smoked paprika, salt, and black pepper to the blender.
Blend the mixture until smooth. Taste and adjust seasoning if needed, adding more salt, pepper, or lime juice to your preference.
Chill the soup in the refrigerator for at least 1 hour to allow the flavors to meld together.
When ready to serve, give the soup a good stir and ladle it into bowls.
Garnish with diced avocado, reserved cucumber, or extra cilantro leaves if desired.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 48.9 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 5126 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
