A super-smooth chilled soup bursting with fresh produce is oh-so-refreshing in the summer heat. Any in-season vegetables that you enjoy raw make attractive (but optional) garnishes; I’ve used cherry tomatoes, cucumbers, and chives.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org. 

Time: 15 minutes + time to chill

Serves: 4

Ingredients

  • 3 cups chopped tomatoes
  • 2 roasted red peppers
  • 1 cup chopped seeded cucumber
  • 1/2 white onion, chopped (optional)
  • 1/4 cup extra-virgin olive oil
  • 1 Tbs. sherry or red wine vinegar
  • 1/2 tsp. kosher salt

Instructions

  1. In a blender, combine all the ingredients and purée until very smooth.
  2. Transfer to a stainless steel bowl and refrigerate until cold, 1–2 hours, or freeze for 30 minutes. Transfer back to the blender and blend again before serving.

Nutrition Information

Per serving (1 cup): 

  • Calories: 170
  • Total fat: 14 g
  • Sat fat: 2 g
  • Carbs: 11 g
  • Fiber: 3 g
  • Total sugar: 7 g
  • Added sugar: 0 g
  • Protein: 2 g
  • Sodium: 250 mg
HCK soups book cover

Booklet

The Healthy Cook's Kitchen: Soup

The supermarket is full of canned soups. But, as far as your health...and your taste buds...are concerned, none can hold a candle to this collection of Healthy Cook Kate Sherwood’s favorite soup recipes. Not only are they lick-the-bowl delicious; they’re packed with vegetables, beans, and lentils. And Kate shows you tricks—Creamy Vegetable Soup without cream, Chicken Tortilla Soup using a store-bought rotisserie chicken—that will help you up your soup game.

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