A refreshing and light chilled Italian soup made with tender rice, fresh vegetables, herbs, and a savory broth. Perfect for warm days when you want something satisfying yet cooling.
Total Time:2 hours 35 minutes
Yield:4 servings
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 small carrot, finely diced
1 celery stalk, finely diced
4 cups vegetable broth or chicken broth
1 cup Arborio rice or other short-grain rice
1 medium tomato, peeled, seeded, and diced
1 small cucumber, finely diced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon lemon juice
Salt, to taste
Black pepper, to taste
2 tablespoons grated Parmesan cheese (optional)
Extra virgin olive oil, for serving
Instructions
Heat the olive oil in a medium pot over medium heat. Add the onion, garlic, carrot, and celery, and cook for about 5 minutes until softened.
Pour in the broth and bring to a gentle boil. Stir in the rice, reduce heat, and simmer for 15 to 18 minutes until the rice is tender.
Remove from heat and allow the soup to cool to room temperature.
Stir in the diced tomato, cucumber, parsley, basil, and lemon juice.
Season with salt and black pepper to taste.
Refrigerate for at least 2 hours until fully chilled.
Serve cold with a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese if desired.
Notes
Add vegetables like peas, zucchini, or bell peppers for extra texture and color.
For a heartier version, add shredded chicken or diced salami.
Use vegetable broth and omit Parmesan for a fully vegetarian option.
If soup thickens after chilling, stir in extra cold broth or water before serving.
Best enjoyed fresh within 3 days; not ideal for freezing.
