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In the world of culinary creativity, soups often take center stage for their comforting and versatile nature. They can be simple or complex, warm or chilled, and can serve as a meal in themselves or a complementary starter. Among the myriad of soup options, Balsamic Vinaigrette Soup stands out as a refreshing innovation that not only tantalizes the taste buds but also nourishes the body. This delightful fusion of fresh vegetables and hearty quinoa, enveloped in a tangy balsamic dressing, elevates the traditional soup experience to new heights.

Balsamic Vinaigrette Soup

Discover a refreshing twist on classic flavors with Balsamic Vinaigrette Soup! This unique dish combines vibrant vegetables, hearty quinoa, and a tangy balsamic vinaigrette, creating a light yet satisfying meal. Perfect for warm weather, this soup highlights seasonal produce while offering nutritional benefits. Learn how to craft the ideal broth, cook quinoa to perfection, and assemble a stunning bowl that tantalizes the taste buds. It's a culinary adventure you won't want to miss!
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Ingredients
  

2 cups vegetable broth

1 cup fresh cherry tomatoes, halved

1 medium cucumber, diced

1 bell pepper (red or yellow), diced

1/2 red onion, finely chopped

1 cup cooked quinoa

1 cup fresh basil leaves, chopped

1 cup balsamic vinegar

1/2 cup extra virgin olive oil

1 tablespoon Dijon mustard

1 teaspoon garlic powder

Salt and pepper to taste

Fresh mozzarella balls (optional, for garnish)

Instructions
 

Preparation of Soup Base: In a large pot, bring the vegetable broth to a gentle simmer over medium heat. Add the halved cherry tomatoes, diced cucumber, bell pepper, and red onion. Cook for about 5-7 minutes, allowing the vegetables to soften slightly but remain vibrant.

    Cooking the Quinoa: While the vegetables are cooking, prepare your quinoa according to package instructions. Set aside once cooked.

      Making the Vinaigrette: In a separate bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic powder, and a pinch of salt and pepper until the mixture is well combined and emulsified.

        Combining the Ingredients: Once the vegetable soup base has simmered, remove the pot from heat. Stir in the cooked quinoa and chopped fresh basil. Gradually pour in the balsamic vinaigrette, adjusting seasoning to taste.

          Chilling or Serving Warm: For a refreshing summer soup, let the mixture cool in the refrigerator for at least 30 minutes. Alternatively, you can serve it warm right away.

            Garnishing: If desired, serve bowls of the soup topped with fresh mozzarella balls and extra basil leaves for added flavor and presentation.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings