March is steadily coming to an end- temps here are regularly up in the 80s. Actually hit 90* a couple times last week. Summer is approaching, which means- a little more outdoor cooking/grilling and a lot less of heating up anything to make the room air above comfortable. The smoldering Texas weather makes it hard to enjoy a really hearty bowl of something hot and heavy. Even me- the self proclaimed ultimate warm your belly kind of girl would politely pass on a 97 degree evening. I can't say I would do so without a hint of regret- but it is just too darn hot. I want something refreshing and light- and wouldn't you know.. SOUP could fall into this category? Think outside the box for a second- a chilled soup. You don't even have to heat up the stove for this one. Perfect :) Although I've given you this recipe for you to try- feel free to mix it up a bit! I'm always in encouragement of readers to take ownership of what is coming out of that kitchen of yours. Need some ideas? Take a hint from these low calorie tips
Add some protein and create an excellent and light main dish!
- 8 ounces shrimp or scallops
- 4 ounces lump crab meat
- 1 cup canned white beans, drained and rinsed Something creamy
- replace evaporated milk with...
fat free Greek yogurt
fat free sour cream
fat free half and half
reduced fat/low fat milk A change in Season(ing)s
- chili powder
- rice vinegar (rather than the lime juice) And of course.. more VEG.
- 2 cups of: zucchini, broccoli, green onions, jalapeno, spinach,
- 1 cup corn, squash, peas
Creamy Chilled Avocado Soup
2 ripe peeled Hass avocados
1 1/2 cups vegetable broth
1 (4oz) can chopped green chiles
1/2 cup fat free evaporated milk
The juice of 2 limes
1/2 teaspoon grated lime rind
3 cloves of garlic
1/2 cup fresh cilantro
1/4 cup red onion, diced
1/4 cup (1 oz) crumbled queso fresco
Cut avocados in half and remove pits. Spoon avocado into a blender or food processor. Add the next 7 ingredients to the processor, and puree until creamy. Chill the soup for at least 2 hours (for best flavor) before serving- or serve immeadiately. Top with 1 tablespoon red onion and 1 tablespoon queso fresco.
Makes 4 servings; 1 cup each
Calories: 182Fat: 12 gCarbohydrate: 15 gFiber: 6 gProtein: 5.5 g