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Summer Soup


I am always looking to mix up my side dish offerings all the while keeping it simple, fresh, and needless to say, healthy. When you are looking for something refreshing in the summer months, it is hard not to revert to some sort of salad. You can just slice and toss together ingredients and serve. It got me to thinking, what else can I do to add variety to a grilled fish or chicken meal? Chilled soup! Many chilled soups are super easy, you simply blend and serve. They are easy to keep cool if you are going to be outside for a while; all you have to do is set them on ice. In doing some searching online, I found a lot of great ideas, but this one from Martha Stewart’s website looked particularly good to me.

Photo Credit: The Cook's Atelier

Yellow Gazpacho

Serves 4


2 pounds of yellow heirloom tomatoes , quartered and cored

1 small onion, diced

1 medium yellow squash, sliced

1 medium yellow pepper, cored, seeded and diced

1 garlic clove

½ cup carrot juice (I recommend using fresh if you can)

3 tablespoons red wine vinegar

2 tablespoons olive oil

Salt, to taste

Avocado and red tomato, sliced for garnish (optional)


  1. Working in small batches, combine the ingredients in a blender or food processor until finely pureed. Salt to taste. Chill for at least 2 hours in refrigerator before serving.

  2. Option: garnish with slices of avocado and tomatoes or a fresh herb such as basil to serve

  3. Another option: blend an avocado with the rest of the ingredients to make the soup creamy and add healthy fats

 This soup is rich in vitamins and fiber while being low in calories and fat. It is perfect to add a healthy option to cookouts or summer dinner parties.

In health, Angela  


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