While tomato season is at bay, turn to strawberries to make this refreshing version of the classic Spanish chilled vegetable soup.

Cheryl Slocum
Recipe by Cooking Light April 2016

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Caitlin Bensel Styling: Claire Spollen

Recipe Summary

hands-on:
20 mins
total:
4 hrs 20 mins
Yield:
Serves 6 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tomato, cucumber, and bell pepper in a food processor; pulse until finely chopped. Transfer to a bowl.

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  •  Add halved strawberries to processor; pulse until finely chopped. Add chopped strawberries to cucumber mixture, stirring to combine. Reserve 1 cup strawberry mixture; return remaining strawberry mixture, garlic, and thyme to processor; process until pureed. Return mixture to bowl; stir in olive oil, vinegar, salt, black pepper, and reserved 1 cup strawberry mixture.

  • Cover and chill 4 to 8 hours. Stir in broth. Garnish with sliced strawberries.

Nutrition Facts

109 calories; fat 7.4g; saturated fat 1g; mono fat 5.4g; poly fat 0.8g; protein 1g; carbohydrates 11g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 129mg; calcium 24mg; sugars 7g.
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