Veg Gazpacho (Cold Soup)
This Cold Mix Veg Soup is a refreshing and healthy soup that is perfect for summer. It's low in calories and high in fiber, making it an excellent option for weight loss. It's also vegan and gluten-free, making it suitable for many dietary preferences. This soup is packed with essential nutrients that help improve digestion, boost immunity, and promote overall well-being.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
88 kcal
Protein
2 g
Carbs
10 g
Fat
5 g
Fiber
2 g
Ingredients
Chopped Carrot
0.25 cup (50g)
Zucchini
0.25 cup, chopped (50g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
1 tsp (5g)
Olive Oil
2 tsp (10g)
Plain Water
2 medium cup (500g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Fresh Parsley (chopped)
2 tbsp (10g)
Beetroot
0.25 cup, chopped (50g)
Instructions
Cooking Steps
In a saucepan, heat the oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until they turn translucent.
Add the chopped carrot, zucchini, and beetroot to the saucepan. Sauté for 2-3 minutes until they are slightly tender.
Add the water to the saucepan. Bring it to a boil, reduce heat, and simmer for 5-7 minutes until the vegetables are tender.
Remove the saucepan from the heat and let it cool for a few minutes.
In a blender, combine the vegetable mixture and fresh parsley leaves. Blend until smooth.
Add salt and pepper to taste.
Add ice cubes to the soup and blend again until the soup is chilled.
Pour the soup into bowls and serve immediately.