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Summer Soup

A light and refreshing soup made with seasonal vegetables, perfect for hot summer days and customizable to your tastes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 4 ripe tomatoes, chopped Use fresh, ripe tomatoes for the best flavor.
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
Broth and Herbs
  • 4 cups vegetable broth
  • 2 cups fresh basil leaves Fresh basil adds a delightful fragrance.
Seasoning
  • Salt and pepper to taste
  • Olive oil for drizzling Use high-quality olive oil for the best taste.

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until the onions are translucent.
  3. Add the tomatoes, cucumber, and bell pepper to the pot, stirring occasionally for about 5 minutes until they begin to soften.
  4. Pour in the vegetable broth and bring it to a boil.
  5. Once boiling, reduce the heat, allowing the mixture to simmer for 15 to 20 minutes.
  6. After simmering, add fresh basil leaves, salt, and pepper, adjusting to taste.
  7. Blend the soup in a blender until smooth, or leave it chunky if that’s your preference.
  8. Serve the soup chilled for a refreshing treat or warm if you prefer it that way.

Notes

This recipe is easily adaptable. Feel free to add other vegetables or adjust seasonings according to your personal preference. To store, keep in an airtight container in the refrigerator for up to three days or freeze for up to three months.