Soup with Tuna and Summer Vegetables

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This soup is lovely on nights when you need to sup on something light yet filling and when you feel like spending even less time on cooking than you ordinarily do. If I’m still hungry after this, I usually dig into a sandwich or whip up a salad.


  • 1 bunch scallions (green onions)
  • 1 medium-size cucumber
  • 4 small tomatoe


  1. Thinly slice the scallions including most of the green tops. Peel, halve, seed, and finely chop the cucumber. Quarter, seed, and chop the tomatoes. Thinly slice the radishes. Drain the tuna. Rinse and mince the cilantro.
  2. In a medium-size saucepan, combine the scallions, cucumber, tomatoes, radishes, tuna, clam juice, and water. Cover the pan and bring the liquid t