Souper Salad (Lf)
Submitted by scott
A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
2 hrsPart salad, part soup, all refreshing.
This chilled tomato juice bowl is absolutely loaded with crunchy vegetables: black beans, sweet corn, jicama, bell peppers, cucumber, zucchini, celery, and scallions all swimming in a tangy, spiced broth.
A splash of red wine vinegar, lime juice, and a hit of horseradish give it a zippy kick that wakes up every bite.
Don’t let the long ingredient list scare you off. It’s really just chopping and stirring, then the fridge does all the heavy lifting while the flavors meld together.
Serve it ice-cold with melba rounds for scooping and crunching.
Chef’s Tips
- Make this a day ahead. The flavors deepen overnight and the whole thing tastes even better on day two.
- Chop everything to a similar small size so each spoonful gets a bit of everything.
- Adjust the hot sauce and horseradish to your heat tolerance. Start with a little, taste, and build up.
- Jicama adds a crisp, apple-like crunch you won’t get from any other ingredient. Don’t skip it if you can find it.
Ingredients
Directions
Pour tomato juice into a large bowl.
Set aside.
Place onion, garlic and water in a small saucepan.
Cook and stir for 1 to 2 minutes, until onion softens slightly.
Add onion-garlic mixture and remaining ingredients except melba rounds to tomato juice.
Stir well. Cover and refrigerate several hours to allow flavors to blend.
Stir well and pour into soup bowls.
Serve with melba rounds.
Serves 8.
Author’s Note: This chilled soup is resplendent with crunchy vegetables.
Don’t let the long list of ingredients fool you: It’s really a simple dish to prepare.
It keeps for several days in the refrigerator.
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