Summer Day Soup

Summer Day Soup Photo: Jan Smith


  • 4 cups vegetable juice, chilled
  • 2 cups chopped tomato
  • 1 1/2 cups chopped sweet onion
  • 1 1/2 cups chopped seeded peeled cucumber
  • 1 cup chopped bell pepper
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tarragon vinegar
  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon honey
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 garlic cloves, minced


Combine all ingredients in a large bowl. Place 4 cups vegetable mixture in a blender or food processor, and process until smooth. Return pureed vegetable mixture to bowl, stirring to combine. Cover and chill.

    "With a whole-grain bread, this soup makes a quick, comforting lunch." -Natasha Leigh Yates, Red Wing, MN
  • Yield: 8 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 69
Caloriesfromfat per serving: 27%
Fat per serving: 2.1g
Saturated fat per serving: 0.3g
Monounsaturated fat per serving: 1.3g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 1.8g
Carbohydrate per serving: 12.7g
Fiber per serving: 2.3g
Cholesterol per serving: 0.0mg
Iron per serving: 1.1mg
Sodium per serving: 334mg
Calcium per serving: 34mg

Good to Know

This vegetable-based soup is high in disease-fighting antioxidants. Because it's so low in carbohydrates, it's also diabetic-friendly.