If you thought you could only have a salad as a side dish when eating a bowl of soup, think again. Of course, we’re not talking about the rich, dense soups you usually whip up during fall and winter. No, here, we’ve made a light summer soup that puts fruits and vegetables to good use in an interesting way beyond salads and desserts. This “ salad soup” is a great way to use up fresh seasonal finds, which often go to waste during warmer months. Juicy tomatoes form the foundation and take on more of a starring role in this recipe. But cucumbers, yellow squash, cantaloupe, and blueberries are delicious backups. And because no salad is complete without a little dressing, this soup recipe is finished off with a drizzle of olive oil and fresh thyme leaves.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.