Cold Summer Soup
There are a few things we miss about winter when the weather is hotter than a firecracker on the Fourth of July. A crackling fire, a rare southern snowfall and a bowl of hot vegetable soup are at the top of this short list.
We can’t do anything about the snowfall. A crackling fire in the fireplace would be downright uncomfortable. No doubt, the neighbors would call the fire department, then the fire department would probably call a mental hospital. But we can do something about the hot veggie soup. We can turn it into a cold spicy garden veggie soup that the whole family will love.
Soups like vegetable, vegetable beef and chicken noodle are mainstays during the Winter for households with kids. They are inexpensive, healthy and comforting. Don’t let the hot weather come between the kids and soup this summer. Introduce them to cold summer soup.
Three Reasons for Cold Summer Soup
There are three great reasons to make cold Summer vegetable soup. First of all, it is brimming with nutrients.
This cold soup will be chock full of lycopene, the antioxidant with red pigment that gives foods like tomatoes, watermelons and red peppers their bright color. Studies at Harvard Medical School among others indicate that a high intake of lycopene helps prevent skin damage from ultraviolet rays and skin cancer. That is important in the summer!
The second great reason for making cold Summer soup is to conserve energy. A summer supper of cold veggie soup and grilled cheese or deviled egg sandwiches will not require a lot of oven use. The kitchen will stay cooler. The cheese or eggs and a cold glass of milk will add protein for a healthy and tasty meal.
Lastly, this cold summer soup recipe calls for early summer veggies like yellow squash, tomatoes, and zucchini. Fresh veggies taste better and locally grown or in-season produce usually cost less. If you have a garden or access to one picking fresh produce off the vine is a wonderful experience for kids. Some churches, schools and other organizations let the kids grow “Kinder Gardens”. Or, take a trip to a local farmer’s market with the kids. Farmer’s markets are great places to purchase local veggies, jams, honey and other good stuff. Another idea is to look for “U-Pick” farms. That would be a great outing for the kids and you would get the produce at a discount.
Vegetables In Cold Summer Soup And Their Nutrients
- yellow squash and zucchini both have some protein. contains vitamins C & A, antioxidants that fight free radicals
- tomatoes have antioxidants that fight several cancers. more beneficial than apples food researchers say; lycopene protects skin from ultra violet rays; zeaxanthin benefits eye health
- yellow squash also contains carotenoids, lutein, zeaxanthin to benefit eye health; also high in pectin, a specially structured polysaccharide. thought to protect against diabetes
- cucumbers are surprisingly high in vitamin C and are a good source of potassium.
Ingredients For Cold Summer Veggie Soup
- One 48 oz. can Spicy V8 Juice
- 1and 1/2 pound Ripe tomatoes
- 1 pound Yellow squash, sliced and diced:; unpeeled
- 1 pound Zucchini, sliced and diced; unpeeled
- 2 Cucumbers, peeled, sliced and diced
- 1/4 cup Olive oil
- 1/4 cup lemon juice
- Desired amount fresh parsley, chopped
- Desired Amount fresh basil, chopped
- 1 cup Water
- Wash and scrub the veggies and herbs. Place in a colander to drain
- Slice and Dice the squash, zucchini. Peel and dice the cucumbers. Dice the tomatoes
- Pour can of V8 juice into a large bowl
- KIDS: Add chopped veggies into the bowl
- KIDS: Pour 1/4 cup olive oil and 1/4 cup lemon juice in measuring cup. Stir in the chopped herbs.
- KIDS: Stir the olive oil lemon juice mixture into the bowl. Add a cup of water. Stir well
- ADULT: Cover the bowl and put it in the fridge to “cook” for at least 2 hours. The flavors will meld together.