Raw Summer Vegetable Soup

August 17, 2014
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  • Serves 2
Author Notes

All of the freshest veggies available during the summer months combined for a refreshing but hearty soup! —Amy Lyons

What You'll Need
  • 2 cups fresh corn kernals
  • 2 bell peppers, diced
  • 1 medium zucchini, diced
  • 2 cups cherry tomatoes, quartered
  • 4 scallions, sliced
  • 1/4 cup chopped fresh basil
  • 2 cups filtered water, or as needed
  • 1 tablespoon cider vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon red pepper flakes
  • 4 sun dried tomatoes, soaked in water until soft, drained
  • 1 medjool date, pitted
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white miso
  • sea salt to taste
  1. In a large bowl, combine the corn, peppers, zucchini, tomatoes, basil and scallions. Remove 1/3 of the mixture and add to a blender with the remaining ingredients. Blend until smooth, and add back to the bowl with the veggies. Let sit a few hours in the fridge to allow the flavors to develop before serving.
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