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Summer Vegetable Soup

Colleen Olson-Criswell

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

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  • Prep

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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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 56 calories; 3 g fat; 7.4 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 325 mg sodium. Full nutrition

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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