Soup in the Raw
In the summer, one of my staples for fast, healthful meals is soup. Raw soup, that is. It doesn’t get much easier than tossing a handful of garden-fresh ingredients into a blender, giving the mixture a whirl, and … voilà! Soup’s on, and cleanup is a snap.
In addition to being really delicious and inexpensive, these soups are loaded with antioxidants, healthful fats, and fiber. They fill you up and keep you feeling satisfied, which makes it easy to eat light all summer long.
Opt for sea salt when seasoning raw dishes. It has a relatively mild, slightly mineral flavor.
Use filtered water in these blended soups so that the pure flavors of the ingredients can shine through.July/August 2009 p.50
get the recipes
Essence of Tomato Soup
When summer tomatoes are so good that they need no embellishment, try them in this simple, refreshing starter. It’s a tasty way to use up fast-ripening tomatoes, and the soup will keep for up to three days in the fridge.more
Creamy Walnut-Mushroom Soup with Thyme
Mushroom soup in summer? Try this recipe and you’ll be sold on the concept. Ground walnuts provide a creamy, filling soup base that complements the flavors of a marinated mushroom topping. We’ve called for easy-to-find cremini mushrooms, but feel free to make the recipe withmore
Shaved Fennel in Lemon Broth
Fresh fennel has a delicate crunch and a mild lemon-anise flavor that’s perfect in cold summer soups. Shaving fennel into paper-thin strips is a snap with a mandoline, but you can also do it with a knife. Simply quarter the fennel bulb, then cut each quarter into thin slices. Enjoymore
Avocado Chipotle Bisque
The key to this recipe is using the ripest, creamiest Hass avocados you can find. Avocados are high in vitamins C and E and monounsaturated fats that have been shown to help lower cholesterol. To reduce the sodium content, omit the miso paste and simply season themore
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