Go Back

Summer Soup

A refreshing summer soup made with cucumbers, tomatoes, and bell peppers, perfect for hot days and quick meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 cups vegetable or chicken broth Choose low-sodium for a healthier option
  • 2 cups diced cucumbers Peel and de-seed if preferred
  • 2 cups diced tomatoes Fresh or canned
  • 1 cup diced bell peppers Any color bell pepper works
  • 1 cup corn kernels Can be fresh or frozen
  • 1/2 cup chopped fresh herbs (basil, cilantro, or parsley) Use your favorite herbs
  • 1 tablespoon olive oil For flavor and healthy fats
  • to taste Salt and pepper Adjust according to preference
  • 1 Juice of 1 lime or lemon Freshly squeezed for best flavor

Method
 

Preparation
  1. In a large pot, heat the broth over medium heat.
  2. Add the diced cucumbers, tomatoes, bell peppers, and corn, stirring gently to combine.
  3. Incorporate the olive oil, followed by a pinch of salt and pepper.
  4. Bring the mixture to a simmer and let it cook for about 15 minutes.
  5. Once the vegetables are tender, remove from heat and stir in the fresh herbs and lime or lemon juice.
  6. Serve the soup warm, or chill it in the refrigerator before serving.

Notes

This summer soup is versatile; feel free to add protein like shredded chicken or chickpeas, or swap out vegetables for those in season. Serve with a light salad and crusty bread.