Cold Vegetable Soup
Cool down on warm days with this vibrant and nourishing Cold Vegetable Soup, a refreshing take on classic gazpacho. Bursting with the garden-fresh flavors of ripe tomatoes, crisp cucumber, and sweet bell peppers, this no-cook recipe is blended to creamy perfection with a drizzle of extra virgin olive oil and a splash of tangy red wine vinegar. Chilled to perfection, it’s packed with nutrients and ready in just 20 minutes, making it the ultimate quick and healthy summer dish. Served with a sprinkle of fresh parsley and optionally paired with crusty bread, this chilled vegetable soup is an ideal appetizer or light meal to savor on sunny afternoons. Perfect for vegetarian, vegan, and gluten-free diets, it’s a wholesome option to keep your taste buds and body cool.
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Recipe Information
Ingredients
- 4 medium (about 500g) Tomatoes
- 1 large (about 300g) Cucumber
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 small (about 60g) Red onion
- 1 clove Garlic
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 cup Cold water
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1 slice per serving Optional: Crusty bread
Instructions
Wash all the vegetables thoroughly under running water.
Core the tomatoes and cut them into quarters. Peel and roughly chop the cucumber. Remove the seeds and stems from both bell peppers and chop them into chunks. Peel the red onion and cut it into smaller pieces. Peel the garlic clove.
In a blender, combine the tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, and garlic. Blend until smooth. Depending on the size of your blender, you may need to do this in batches.
Add the olive oil, red wine vinegar, and cold water into the blender and blend again until fully incorporated.
Season the soup with salt and black pepper, blending or stirring to combine. Taste and adjust the seasoning as necessary.
Pour the soup into a large bowl or container and refrigerate for at least 2 hours to chill thoroughly.
Before serving, stir the soup and divide it into bowls. Garnish each bowl with a sprinkle of chopped fresh parsley. Optionally, serve with a slice of crusty bread on the side.
Enjoy your cold vegetable soup as a refreshing appetizer or a light meal!
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2771 mg | 120% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 65.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 5855 mg | 125% | |
*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.
