Jenny's Raw Recipe Blog

Garden Vegetable Soup

Posted on March 01 2012 | (0) Comments
Category: Soup and Salad Recipes Tags: raw soup recipes

Yield: 2 cups, 2 servings

This soup is a green version of Gazpacho. The basil adds garden-fresh aroma and flavor.


  • 1 zucchini, unpeeled and chopped
  • 3/4 cup water, as needed
  • 1/2 tomato, chopped
  • 1 celery stalk, chopped
  • 1 green onion, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons mellow white miso
  • 1/2 teaspoon crushed garlic
  • Dash cayenne
  • Dash salt
  • 1 cup chopped spinach or swiss chard, packed
  • 6 leaves basil
  • 1/2 avocado, chopped


  • measuring cups
  • measuring spoons
  • cutting board
  • chef’s knife, 8-inch
  • garlic press
  • citrus juicer or reamer
  • blender
  • rubber spatula

Put the zucchini, 1/2 cup of the water, tomato, celery, green onion, lemon juice, miso, garlic, cayenne, and salt in a blender and process until smooth. Add the spinach and basil and blend again. Add the avocado and blend until smooth. Add the remaining 1/4 cup of water to thin, if necessary, and blend briefly. For a chilled soup, refrigerate for 30 minutes before serving. Stored in a sealed container in the refrigerator, Garden Vegetable Soup will keep for 2 days.

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