Garden Party of Four

Host a chilled-out garden party with four fresh and cool soups.

Gazpacho Grande
Gazpacho Grande
Photo by David Nehmer.

Weekly Newsletter

The best of The Saturday Evening Post in your inbox!


Host a chilled-out garden party with four fresh and cool soups.

Gazpacho Grandé
(Makes 5 servings)

  • 1 hot house cucumber, halved and seeded
 (not peeled)
  • ½ red bell pepper, cored and seeded
  • ½ yellow bell pepper, cored and seeded
  • 5 plum tomatoes
  • 1 red onion
  • 3 garlic cloves, minced
  • 24 ounces canned tomato juice
  • ¼ cup red wine vinegar
  • ¼ cup good olive oil
  • ½ tablespoon kosher salt (optional)*
  • 1 teaspoon freshly ground black pepper

Put each vegetable separately in food processor fitted with steel blade and pulse until coarsely chopped. Do not overmix. After each vegetable is processed, combine in large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Stir and chill for 4 hours before serving.
Per serving
Calories: 165
Fat: 11 g
Protein: 2.5 g
Carbohydrate: 14 g
Fiber: 3 g
Sodium: 1106 mg, *without adding kosher salt: 399 mgRecipe courtesy

A to Z Soup (Avocado Zucchini Soup)

Avocado Zucchini Soup
Avocado Zucchini Soup (Photo © the California Avocado Commission)

(Makes 4 servings)

  • 4 cups fat-free, low-sodium chicken broth
  • 1 medium onion, finely chopped
  • 4 green onions, sliced into ½-inch pieces
  • 2 cloves garlic, finely chopped
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 2 cups zucchini, thinly sliced
  • 2 large, ripe California avocados, seeded, peeled, and chopped

In large pot with lid, heat 1 cup broth, onion, green onions, garlic, salt, pepper, and nutmeg. When boiling, reduce heat to low, cover, and cook for
15 minutes. Stir occasionally. Add remaining broth and zucchini and bring to boil. Cover and reduce heat to low. Cook for 20 minutes. Remove lid and allow to cool. In food processor, purée zucchini, broth, and avocado in batches. Return to pan; stir gently. Serve in soup bowls and garnish to taste.
Per serving:
Calories: 200
Fat: 13 g
Protein: 10 g
Carbohydrate: 15 g
Fiber: 10 g
Sodium: 470 mgRecipe © The California Avocado Commission

Cool Cucumber Soup
(Makes 4 servings)

  • 2 large cucumbers, peeled, seeded, and grated with box grater/food processor
  • 1 garlic clove, finely minced
  • 2 tablespoons fresh dill, minced
  • ½ cup low-fat sour cream
  • ½ cup Greek yogurt
  • 1 cup low-sodium chicken broth
  • Salt and white pepper (if you have it, black if you don’t), to taste

Combine all ingredients in food processor. Transfer to bowl, stir, and chill. Serve topped with any of the following: chopped cucumber, fresh dill or mint, dollop of sour cream or yogurt, diced avocado, snipped chives, or green onions.
Per serving:
Calories: 171
Fat: 3 g
Protein: 15 g
Carbohydrate: 21 g
Fiber: 1 g
Sodium: 145 mg

MMM… Soup (Mango-Melon-Mint)
(Makes 4 servings)

  • 2 mangoes, peeled, pitted, and chopped
  • 2 cups cantaloupe, peeled, seeded, and chopped
  • 2 tablespoons fresh mint, minced
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon confectioners’ sugar
  • ¼ cup dry white wine
  • 2 tablespoons plain yogurt

Purée all ingredients in food processor or blender and chill for 2 to 3 hours. Pour into glass bowls, garnish with mint leaves, and serve.
Per serving
Calories: 121
Fat: 0.5 g
Protein: 2 g
Carbohydrate: 27 g
Fiber: 3 g
Sodium: 21 mg


Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now


Your email address will not be published. Required fields are marked *