Summer Bounty Soup
The Summer Bounty Soup is a refreshing and nutritious dish that showcases the abundance of fresh summer vegetables.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Tomatoes
- 300 gram Cucumbers
- 200 gram Bell peppers
- 100 gram Red onion
- 20 gram Fresh basil leaves
- 2 teaspoon Extra virgin olive oil
- 2 teaspoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cup Water
Instructions
- Wash and chop all the vegetables.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped red onion and sauté until translucent.
- Add the bell peppers and cook for 5 minutes.
- Add the tomatoes, cucumbers, and water to the pot.
- Season with salt and black pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Remove the pot from the heat and let the soup cool for 5 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the lemon juice.
- Serve the soup chilled, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.