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Summer Vegetable Soup

Rated as 4 out of 5 Stars

"A simple garden vegetable soup that needs no cooking and is served cold."
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30 m servings 56
Original recipe yields 4 servings


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 56 calories; 3 7.4 1.5 0 325 Full nutrition

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Read all reviews 3
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easy peasy, lemony, creamy, delish!

I loved the ease and the ability to substitute. I left out the celery and added more cucumber. I also added leftover guacamole and pico de gallo. It was yummy.

This was interesting.. I like the taste mostly, but for me I needed more tomato so I doubled that