This cold soup was inspired by a power outage of 22 hours, in which I worried that everything in the fridge was going to go bad, so I’d better use it up. Thus, it’s also chunky, because we had no power with which to blend it. I think it turned out pretty darn good anyway.
Ingredients:
- 4 cups organic veggie broth
- 1 can chopped tomatoes
- 2 tsp. chopped garlic
- 1 cucumber, chopped
- 1/2 sweet red or green pepper, chopped
- 1-2 green onions, chopped
- 1 bunch cilantro, chopped
- juice of 1 lemon or lime
- salt, pepper, dried oregano, and dried thyme to taste
- hot sauce of your choice to taste (optional)
- 1 avocado, chopped
- Put the broth, canned tomatoes, and chopped garlic in a bowl and stir. Then add all the veggies except the avocado.
- Add in the lemon/lime juice, seasonings, cilantro, and hot sauce (I used Herdez’s Taquera sauce, and it was freaking great!). It’s really best if you can let this soup sit at least 6-8 hours or even overnight to allow the flavors to meld, though we actually ate it right away because we were hungry! And if you have electricity, you could throw everything in a blender and make it smooth instead of chunky.
- To serve, top with avocado. You could also add veg sour cream and/or croutons to the top. Enjoy!
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