You’ll get several servings of fresh, seasonal veggies in this light summer soup.

Scott Uehlein

Gallery

John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

Recipe Summary

Yield:
Makes 6 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high. Brush baguette slices with 1 teaspoon olive oil; grill for 30 seconds on each side. Cut 1 garlic clove in half; rub bread with it. Combine water, red wine vinegar, sea salt, and black pepper. Add diced baguette to liquid mixture; soak 2-3 minutes. In a blender, combine tomatoes, 3/4 cup peeled, diced cucumber, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red onion, 1 garlic clove, 3 teaspoons olive oil, and bread mixture until smooth; chill. Add juice from lemon. Pour 1/2 cup soup into 6 bowls. Top with 1 slice grilled baguette, peeled and diced cucumber, diced yellow bell pepper, diced red onion, and chopped Italian parsley.

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Source

Canyon Ranch Nourish: Indulgently Healthy Cuisine

Nutrition Facts

102 calories; fat 4g; saturated fatg; mono fat 2g; poly fatg; protein 3g; carbohydrates 17g; fiber 5g; cholesterolmg; iron 1mg; sodium 222mg; calcium 92mg.