Cold Vegetable Soup
Cold Vegetable Soup
This recipe is a variation of gazpacho. It's easy to make. The soup is rich in vitamins and minerals and is also very low-calorie. It keeps in the fridge for a few days at a time and is nice to have on hand for lunch or late afternoon snack.
The easiest way to make this cold soup is in a Cuisinart. If you don't have a Cuisinart, you can chop each vegetable finely and add it to the mix.
Thoroughly wash and cut all vegetables into chunks before placing them in the Cuisinart. Use the sharp chopping blade, not the grater.
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1 cucumber
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3 carrots
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4 celery stalks
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3 to 4 tomatoes
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1 medium sized red bell pepper
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1 medium sized green bell pepper
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2 scallion
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Bunch (about ¼ cup) of fresh cilantro
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1 Knudsen's "Very Veggie" bottled juice
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Juice of one lime
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Tabasco Sauce (optional)
Chop all vegetables and cilantro until fine in the Cuisinart. Place in large mixing bowl.
Stir in one bottle of Knudsen's "Very Veggie" bottled juice. Add lime and a dash or two of Tabasco if you like.
Store in the fridge with a container that has a tight fitting lid like a Tupperware bowl.
A portion of Sound Formulas proceeds are donated to Remote Area Medical, USA, a non-profit organization which provides free health care to under-served and disadvantaged populations in America.
