16 Vegan Makeovers on Your Favorite Summer Recipes

Created by F-Factor founder Tanya Zuckerbrot, MS, RD

Serving Size: 6

"Broth-based soups are great for weight management because they're voluminous. They take up space in your stomach, which helps to fill you up, so you ultimately eat less," explains Zuckerbrot. "A 2008 study published in the journal Appetite, found that consuming as little as one bowl of low-calorie soup before a meal led to a 20 percent decrease in overall caloric consumption of that meal. In contrast to traditional summer gazpacho, which is pureed, this chunky version is inspired by the delicious recipe served at the Golden Pear in the Hamptons. Spice from the jalapeno and tabasco gives this recipe an extra metabolism-boosting benefit. Refreshing and veggie-packed."

● 1 green bell pepper, seeded and diced

● 1 red bell pepper, seeded and diced

● 3–4 medium tomatoes, skinned, seeded, and finely chopped

2 large seedless cucumbers, peeled and finely chopped

● 1 large bunch cilantro, finely chopped

● 1 large red onion, finely chopped

● 3 large cloves garlic, minced

● 2 jalapeno peppers, finely chopped (optional, for added heat)

● 1 tsp Tabasco sauce

● 1 (46oz) can tomato juice

● ¼ cup olive oil

● Juice of 3 limes (optional)

● 1 tsp stevia

● Salt and pepper, to taste

● Cilantro, for garnish

Carefully chop all the vegetables the same small size, then mix in with the Tabasco sauce, tomato juice, oil, optional lime juice, stevia, salt, and pepper. Mix and place in refrigerator to chill overnight. When ready to serve, ladle into bowls and top each one with a cilantro leaf.

Image courtesy of Tanya Zuckerbrot