This hot, muggy, humid, uncomfortable month in parts of the U.S. has birthed a number of recipes for Greek salad. All of them are delicious and cooling, taking advantage of perfect seasonal tomatoes and cucumbers. This soup is a version of gazpacho, but very similar to a Greek salad. It uses many of the same ingredients and is a light, cold lunch on a hot day. Even better, it is easy…very easy. And, you can modify the recipe to use what you have on hand.
I call this recipe Greek or Mexican (you decide) salad in a soupy bowl of goodness, but without the dressing (only a drizzle of olive oil at the end, which is completely optional). It has healthy vitamins from all those vegetables, and healthy fat from the addition of avocado. You could up the protein by adding a sprinkling of feta or fresh goat cheese, or pour it over a scoop of cottage cheese. Make it spicy, or not. Got some leftover salsa in the fridge? Go for it. What about some crispy tortilla chips sprinkled on top (my husband’s favorite). It would then be a Mexican Salad Soup…you could even add a handful of corn kernels. Leftover grilled corn, you are on! And if you are adding tortilla chips a dollop of sour cream would be yummy. The options are endless.
This soup is even better the second day, and even better the day after that. It is my idea of a perfect lunch on a warm day. The vegetables give it a satisfying crunch and mouth appeal, the avocado is a touch of richness to fill you up. This season I keep a large bowl in the fridge to snack on or for a quick meal. Serve it instead of a salad with your dinner, it would make an appetite wetting first course with some crisp bread or flatbread.
To save time, I used V-8 juice as the base. It’s an idea my cousin in Tennessee introduced me to when we visited last June. Because I am a fan of spicy food, I added a small can of spicy V-8 to about 3 cups of regular V-8. But it is completely up to you and your own taste.
- 3 cups of V-8 juice
- 1 small can of spicy V-8 juice (optional)
- 1 red pepper, diced into cubes about 1/4″
- 1 green or orange pepper, diced into cubes about 1/4″
- 1 large cucumber, peeled if necessary, diced into cubes about 1/4″
- 1 large tomato, seeded and diced into cubes about 1/4″
- 4-5 scallions, sliced thinly
- 1 avocado, halved and diced
- juice of 1 lime
- 1/4 cup chopped parsley (for Greek Soup) or cilantro (for Mexican)
- salt to taste (I found it didn’t need any)
- drizzle of olive oil to serve (optional)
- Combine all the ingredients and chill for at least 2 hours (better overnight).
That is all, can you believe it! It couldn’t be easier.
This is a light, healthy, and quick lunch.
You could serve it instead of a salad, maybe as a first course for dinner. What about small cups for folks to eat while they wait for you to grill dinner outside? It’s could easily be a walk-around the garden soup.
Even better, it is vegetarian and vegan and gluten free. You won’t have to worry about dietary restrictions.
I think the folks in the midwest and south, where it is sweltering at the end of summer, will enjoy this refreshing soup. I’m taking it to share on Fiesta Friday #237 hosted by Angie. This weeks co-hosts are Jhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens
Come on over to read about the other delicious things going on around the world. Please add your own link after reading the guidelines. Hope you are enjoying the weekend.
This is a great idea, like a chunky gazpacho type soup! It sounds so refreshing and a sprinkle of feta cheese sounds delicious! I love how easy it is, delicious simplicity! 🙂
Thank you Petra, I love a big bowl in the fridge for a quick lunch. Especially if I have been out in the garden.
Hi Liz – from one gardener to the other, this soup looks devine. Like your husband, I’d go with some crushed chips and call it Mexican. We don’t get V8 over here, how would regular tomato juice work?
I think so, you may need to add part of a diced green pepper and a few spices. V-8 is a mixed vegetable juice but mostly tomato. For the spicy note you could use any Bloody Mary mix. Let me know how it works if you try it.
If you go with the tortilla chips, a dollop of sour cream would be good on top.
Liz, I had to jump back in to let you know I had this for lunch today, but instead of the V-8 I used imported fresh Italian Gazpacho. Also, kicked it up with some hot sauce. It was really nice. I’ll be having it again soon.
Thank you Ron, I really appreciate the feedback. That Italian Gazpacho sounds very interesting, I haven’t seen that in our stores here. I am glad you are enjoying it.
Well the name sounded odd, but I love it! Not what I was expecting. Really lovely.
Thank you Mimi.
Liz, your ideas are endless! Cant wait to try this one!!
It would work for phase 3 with a little protein on the side.
Reminds me of my minestrone soup full of veggies and a tomato base – always good!
It would be good that way, leave out the cucumber and add some beans and pasta…heat it up and there you go.
I wish I would have seen this post when it came out! I just missed it, I guess. I would seriously have been eating this over and over, and probably making a big batch once a wee!! Love it, Liz. (Umm you had me at gazpacho!)
oops, once a week!
That is exactly what I have done, and will do again when I return from this month’s vacation. It is cooling in our late Indian summer weather, refreshing, heathy and low cal/carb.
Love your bowl of soup too, and all those lovely ingredients are my fav. Love the addition of the cubed avocado too. Definitely a low cal/low carb recipe. Will be trying this out too. You can never have enough soup in your refrigerator/freezer can you?
I agree completely!
I don’t seem to be getting your posts anymore, so I went ahead and signed up for it again.
Thank you! 😊
Here in Florida, our weather won’t start to cool off until probably the end of October. Love your soup salad and I’m pinning it.
I am still making it in N CA as well.