Chilled raw vegetable soup may seem strange at first, but I promise you it’s delicious and refreshing! It’s so nice to not have to turn on a stove or an oven to make dinner, especially in the heat we’ve all been experiencing across the United States.
Once you blend your chosen vegetables, this soup will appear to look like the color of avocados or green split pea soup.
Serves 2-4 Servings
Inspired by Janet M. McKee, Health and Nutrition Counselor
Ingredients:
- 1 cucumber, peeled and diced into 1/2 cubes
- 1 large tomato, diced (I left the skin on)
- 2 stalks of celery, diced
- Juice of 1 whole lemon
- Handful of romaine lettuce (spinach, kale, parsley, or basil work too!)
- 1 avocado, skin removed, pitted, and diced
- 1 fresh garlic clove, minced
- 1 1/2 tsp turmeric
- Salt and coarse black pepper to taste
Instructions:
- Add all vegetable ingredients into a blender and blend. If the chilled raw vegetable soup appears to be a bit thick, add water until you reach the desired consistency.
Note: I did not remove the seeds in the cucumber and tomato. If you have issues with them, remove them before processing them in the blender.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer
Eat your veggies. Save the planet.
Eating more fruits and vegetables is good for you and the planet. Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community. Gather your family and friends and enjoy sustainable eating together!
