“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child
Often I am told that I am fortunate to be married to a man who is flexible with meals and will eat anything that I cook. While I do often prepare a different dinner for each of us (since he does eat meat and I do not) Mike does enjoy eating an abundance of fruit and vegetables. He will try anything that I make and loves to eat healthy. I agree that I am lucky – but his eating habits are one of the reasons that I fell in love with him in the first place. Right from our first few conversations I could tell that he cared about nutrition and fitness. When we first started dating he purchased a cookbook (which just so happened to be a Weight Watchers cookbook) and we would select dinners from it to prepare together.
Two summers ago when Mike and I invested in a Vitamix blender, I had a marvelous time experimenting with different recipes. One of our favorite summer recipes is a raw, cold, green soup. I suppose it could be called a green gazpacho – or a savory green smoothie – and I never make it the same way twice. I love to add whatever produce that we have on hand and toss in a variety of fresh herbs from our garden. The result is a refreshing, filling, and healthy soup that serves as a great lunch or opening course for dinner. I normally make a bowl for each of us but I think that one could make a large batch of this soup and it would keep well in the refrigerator for a few days. Not only are cold soups refreshing on a warm summer day but there are loads of health benefits from eating raw vegetables. One of the advantages of blending greens is that the blender breaks down the cell walls of the kale and spinach and the nutrients are easily absorbed by our body. In my Weight Watchers meetings we are always discussing new ways to consume more fruit and vegetables and a cold soup is a light and delicious way to do so.
In this post I will share the recipe for the soup that I made for tonight’s dinner so you can create it yourself or tweak the recipe based on your personal tastes and what you have on hand.
CHILLED GREEN SOUP
(Makes 2 bowls. Approximately 3 cups)
*2 cups of fresh spinach
*3 large kale leaves
*1 cup of vegetable broth (I have also used water)
*Juice and zest of one lime (lemon works well too. If you are using bottled citrus juice, use 1/4 cup)
*1/2 cup of fresh cilantro (chop and reserve 1/2 for garnish)
*1 cucumber (chop 1/2 into small pieces and reserve to add to soup after blending)
*1 avocado (cube 1/2 and reserve to the soup after blending)
*1 medium tomato
*1 seeded jalapeno
*1 red bell pepper (you can also use orange, yellow, or green)
*1 clove of garlic
*1 Tablespoon of onion
*1 Tablespoon of fresh chives (optional. Since I have chives in my garden I add them to everything in the summer)
*Pinch of salt and pepper
*Extra virgin olive oil to drizzle on top
*Optional – if you are eating this soup as a main course you can add raw nuts or beans to the top for protein
Add all the ingredients to the blender and blend until all ingredients are smooth. I have a high power Vitamix blender and do a quick blend for 45 seconds.
Pour the soup in a bowl (if my ingredients are room temperature I like to let the soup chill in the refrigerator for 20-30 minutes before serving). Add the cucumber, bell pepper, avocado to the top and drizzle with olive oil. I also like to sprinkle on a little coarse sea salt. The color will be bright green and beautiful and it tastes as fresh as it looks.
Printable recipe: CHILLED GREEN SOUP by Produce with Amy
Pin the recipe HERE.
Cold soup is so simple to make and it is a great way to add more vegetables to your meal plan. Please let me know if you are interested and I will gladly come up with more flavor combinations. Think about a raw tomato, spinach, and basil soup with grilled corn added after blending. How about turnip greens with avocado, cucumber, and marinated mushrooms? Or spinach and garden peas with fresh mint and dill? Maybe you have a favorite cold soup combination that you would like to share!
Over the next couple days I will be sharing weekly recipes and shopping lists for an August Green Smoothie Challenge. My hope is to have the recipes posted this weekend so that you can be prepared. You can use my recipes, or come up with your own. The goal will be to try to drink at least one green smoothie a day (Mike and I will be drinking ours for breakfast). If you are new to green smoothies you may want to check out my post from last January: New Year’s Green Smoothie Challenge.
We can keep each other updated on our favorite green smoothie combinations during August so please make sure to stop by my Facebook Page and give it a “like”. I will create a hashtag on Instagram too. In the meantime, please sign up for email updates of my posts. Follow me on Pinterest, Tumblr, Instagram, and Twitter and thank you for joining me on the journey to eat more fruit and vegetables. Cheers to our health!
2 thoughts on “Chilled Green Soup – A Summer Staple”
I love making salads with whatever produce I have on hand. I’ve never thought about turning the same veggies into a cold soup. Thank you for the idea and the base recipe! I see this being my lunch very soon. 🙂
I bet you will love it as much as I do. It’s so flexible…I never thought of it as a salad in a bowl but you are so right! 😀
Last night my husband went on-and-on about how refreshing it was. I had made gazpacho in the past but didn’t think of adding greens until I started eating green smoothies.
Please keep me posted and let me know what you think! Thank you so much for your comment.