Cold, Spicy, Vegetable Soup (take a Look No Cook)

Rita~'s Note:

This easy, summer, blender soup has a tex mex style. It's low calorie, healthy, and filling. The only fat comes from the yogurt. Has a spicy smoky flavor! Fat does help the body absord the nutrients. I you like you can drizzle the soup with olive oil or add a dollop of yogurt. I've made this with and without yogurt both are delish!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 2

Yield: 3.5 cups

Soup

• 1 teaspoon fresh cilantro, I favor or 1 teaspoon fresh parsley
• 4 -6 leaves fresh basil
• 1 clove garlic
• 2 lbs tomatoes , rough chopped
• 1⁄8; cup diced vidalia onion
• 1⁄8; cup diced celery
• 1⁄8; cup diced carrot
• 1 tomatillo , cut into 4
• 1 lime, juice of
• ½ chipotle chile in adobo (seeds removed)
• 1⁄3; cup yogurt
• 3 ice cubes
• salt and pepper to salt

crunchie garnish

• 2 teaspoons finely diced tomatoes or 2 teaspoons onions or 2 teaspoons celery or 2 slices lime slices or 2 slices basil leaves or 2 slices cilantro

Directions:

1. Put all soup ingredients into blender and blend till smooth.
2. You can serve as is or chill for an hour.
3. Top with 1 teaspoon of a mixture of every finely diced tomato, celery, and onions or herbs like basil or cilantro, and lime slices and serve in a margarita glass.

Reviews

[Mirj]

I made this for Sushiman's Mexican Standoff last night and it couldn't have been a bigger hit. As it was a meat meal I left out the yogurt altogether, but did up the carrots quite a bit for body. I also added some very healthy doses of cilantro and parsley. I blended everything together with my immersion blender and we served this up in shot glasses. Superb!

[Laura M]

I really enjoyed this soup! I made it exactly as instructed, really loved the spice and texture.

[chia]

i used parsley, basil, marjoram, and oregano from my garden. also 1/2 vidalia onion, home grown tomatoes, 1/2 of 1 chipolte, this was wonderful, a spicy creamy version of gazpacho.