Wednesday, July 12, 2006

Zuchini Mint Summer Soup

This crunchy cool summer soup is a snap to make and is fat-free!. Take four small zuchinis , cut into thick slices and steam for a few minutes until tender but crisp. Into a food processor, throw in a large handful of fresh mint , four stalks of celery heart (roughly chopped), 1 cup of no-fat Fage Greek yoghurt, 2/3 pint fat-free soy creamer, the zuchini slices and a large tablespoon of mint sauce. Chill. Serves 2-3
For the mint sauce, which is great with lamb, put into a food processor: 2-3 cloves garlic, a large handful of fresh mint, a cup of rice vinegar and sugar to take the edge off...your call. You can play around with the quantities depending on how much of a bite you want by up or down sizing the garlic.

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