The combination of fresh raw vegetables and diced fresh fruit make up this tasty and refreshing cold soup for summer. Dining on cold soup is a way to cool off, eat healthy and use fresh vegetables and the bounty of delicious summer fruit.
This soup is versatile. Serve it as a first course and the next day serve it as a smoothie. For a smoothie, add the soup, ice cubes and two generous scoops of vanilla ice cream to your blender and pulse until smooth.
- 1 C orange juice
- 4 C watermelon seedless
- 1 small jalapeno, finely chopped
- 2 t lime zest
- 2 t agave nectar
- 11/4 t salt
- Freshly ground pepper
- 1 small sweet onion, finely chopped
- 1 C cubed watermelon seedless
- 1 C blueberries
- 1 green pepper, diced
- 1 yellow pepper, diced
- 1/3 C cilantro, chopped
- 2 medium ripe tomatoes, chopped
- 1 C diced cucumber seeds removed
- 1/2 C Greek (strained) yogurt (use cheese cloth)
In a food processor puree the first six ingredients until the mixture is smooth. Pour into a large bowl and add watermelon, cucumber, onion, yellow and green peppers, tomatoes, blueberries and cilantro. Season with salt and pepper and refrigerate covered for at least one hour. Serve in bowls, topping each serving with a teaspoon of Greek yogurt.
Greek yogurt is available at Whole Foods. Agave Nectar and all other ingredients can be found at your local Kroger and Publix stores or the Buford Farmers Market.
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