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.