Summer Vegetable Soup

Summer Vegetable Soup

Made  times
Colleen Olson-Criswell 0

"A simple garden vegetable soup that needs no cooking and is served cold."
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30 m servings 56 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


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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

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