I am a year-round soup fan. I enjoy hearty soups like my Curried Cream of Carrot Soup, with warm flavors that take the chill off a winter’s night. But I also love the flavors of lighter, spring and summer soups that are cool and refreshing like the soup I want to tell you about today:
my Garden Vegetable Soup.
It’s a raw food soup I think you’ll love.
Garden Vegetable Soup turns gazpacho green...not with envy, but with flavor. Just like traditional gazpacho, this chilled/room temperature raw food soup recipe is filled with the fresh bright flavors of avocado, tomato, onion, celery, garlic, and cayenne. But instead of a soup that is primarily red with tomatoes, my version is gorgeously green thanks to a hearty serving of crisp zucchini, chopped spinach, and fragrant basil.
Your blender does the bulk of the work. All you need to do is prep the veggies and whirl your way to a quick lunch, dinner, or snack.
To jazz things up a bit, consider using Swiss chard in place of the spinach. Swiss chard is used in cooking throughout the Mediterranean, but it’s still something of a ‘mystery ingredient’ to many Americans. That’s too bad because it is just as nutritious as spinach and tastes positively divine.
When you shop for Swiss chard, look for leaves that are vivid green in color without any browning or yellowing or any holes. Select chard with leaves and stalks that look crisp and unblemished to ensure freshness. And here’s an important tip for storing these greens: don’t wash them until you’re ready to use them! Water encourages spoilage. Instead, put the chard in a plastic bag and squeeze out as much air as possible before sealing it. In an airtight environment, the chard should stay fresh for about 5 days.
Click here for my Garden Vegetable Soup Recipe.
In my next post, I’ll share a garnish for this flavorful soup that adds a layer of smoky goodness. But it’s a raw food recipe so where there’s smoke, there’s no fire.
Related Recipes: Garden Vegetable Soup