Description
A refreshing and vibrant no-cook Summer Vegetable Soup made with a blend of fresh veggies, avocado, and spinach. Perfect for hot days, this vegan and gluten-free soup is light, healthy, and full of garden-fresh flavors.
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
Instructions
- Blend the chopped celery, cucumber, red bell pepper, avocado, lemon juice, and tomato in a high-speed blender for about 30 seconds or until smooth.
- Add the spinach, water, salt, and cayenne pepper to the blender, and continue blending until everything is well combined and smooth.
- Pour the soup into bowls and garnish with a sprinkle of paprika.
- Serve chilled and enjoy!
Notes
Try adding fresh herbs like basil, mint, or cilantro for an extra burst of flavor.
Add zucchini, carrots, or more bell peppers for more vegetable variety.
For a creamier texture, blend in coconut milk or Greek yogurt.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blend
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 7g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
