Veggie Garden Soup

This slimming blend offer a refreshing way to cool down on a hot day! Not only is this recipe super satisfying, but it is incredibly good for you too. It's packed with seasonal produce, fresh herbs and TONS of flavor to fill you up and slim you down.

SERVINGS

2-4

INGREDIENTS

  • 2

    heirloom tomatoes

  • 1

    yellow or red bell pepper

  • 1

    yellow squash

  • 2

    shallots, peeled

  • 1

    garlic clove

  • 1

    cup carrot juice (or more for consistency)

  • 2

    Tbs. extra virgin olive oil

  • 1/2

    tsp. salt

  • 1/2

    tsp. pepper

DIRECTIONS

STEP 1: Add all ingredients to a blender or food processor and blend until ultra smooth. Add more carrot juice if it’s too thick and continue blending.
STEP 2: Allow soup to chill in the refrigerator for at least 1 hour or even overnight before serving. Garnish with shredded carrots and parsley!

AUTHOR NOTES

Love gazpacho? Give this version a try and fill your body with the nutrients it needs!

COMMENTS 6

    1. I think this is just blended and eaten raw but you could warm it up if you wanted it in cold weather.

    2. It’s raw…it’s a version on gazpacho, which is served chilled…they are wonderful in the summer time!

  1. Just made this…delish and super easy. I added a seeded jalapeno to give it a little kick.

  2. My husband and I made it on Sunday night. We decided to cook all the vegetables and eat it hot instead. It was good.

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