A summer soup.  Easy and refreshing!

  • 2 cloves Garlic
  • 1 cup Red Onion
  • 1 medium Cucumber
  • 1 large Zucchini
  • 1 box Pomi Tomatoes
  • ½ jar Roasted Red Peppers
  • 1-2 stalks Celery
  • 1 tbsp Olive Oil
  • 2 tbsp Vinegar
  • 1 Lemon
  • Sea Salt and Pepper
  • Sriracha Sauce
  1. In a food processor puree garlic and onion. Add half of the cucumber, zucchini and tomatoes to the processor. Then add the peppers, celery, oil and vinegar. Puree ingredients together. Pour into a bowl. Add the other half of vegetables into the processor and pulse to desired texture. Add the juice of a lemon, salt and pepper to taste. Add Sriracha for an added zing! Serve room temperature or chilled.
  2. Optional: Top with non-fat plain Greek Yogurt, Light Sour Cream, Avocado slices. Add on a crostini or a baguette slice.


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