Farmers’ Market Chilled Salsa Soup

Buy the freshest from-the-farm vegetables you can find for this invigorating cold soup. If ripe tomatoes and hot chiles are available, make your own salsa, or purchase your favorite brand—that it's already in the jar makes it easier to take on a picnic.

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  • 4 large cucumbers, peeled
  • 4 green bell peppers, seeded
  • 1 cup fresh cilantro leaves
  • 2 cups diced scallions (about 2 bunches)
  • 1/2 cup Mexican-style canned mild green chiles
  • 2 cloves garlic, mashed
  • 1 Tbs. white wine vinegar
  • 1 1/2 tsp. salt
  • 1/4 cup olive oil
  • 2 cups water
  • 1 1/2 cups salsa for garnish


1. Cut cucumbers in half lengthwise, and slice into chunks. Dice green peppers. Place cucumbers, peppers, cilantro, scallions and green chiles in blender or food processor, and process until smooth.

2. Add garlic, vinegar, salt and olive oil, and mix well. Add water, taste, and adjust seasoning with salt and vinegar. Add more water to thin soup if needed.

3. Fill two ice-cube trays with soup, and freeze overnight. Chill remainder. Pack frozen cubes with chilled soup in large insulated containers. At serving time, pour soup into cups, and top with large spoonful of salsa.

Nutrition Information

  • Calories 130
  • Carbohydrate Content 16 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 5 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 690 mg
  • Sugar Content 7 g

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