5 Spa Soups to Chill You Out

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Chilled Zucchini Soup with Yogurt and Dill

1/2 teaspoon minced garlic 1 1/4 cups diced onion 1/2 teaspoon olive oil 4 1/2 cups julienne zucchini, about 1 pound 1 cup diced tomatoes 2 cups chicken stock Pinch salt Pinch black pepper 1 1/2 cups plain nonfat yogurt 2 tablespoons plus 1 teaspoon fresh chopped dill

1. In large stock pot, saute garlic and onion in oil over medium heat and cook until onions are translucent. 2. Stir in zucchini and tomato and cook for 5 minutes. Add chicken stock, salt, and pepper. Bring to a boil and then reduce heat and simmer until zucchini is tender, about 5 more minutes. 3. Pour mixture into a blender container or food processor and puree until smooth. Transfer puree to a plastic or glass container, cover, and refrigerate overnight for best results. 4. When ready to serve, stir in yogurt and dill.

Makes 8 (3/4 cup) servings.

Nutrition Information: 60 calories, 10g carbohydrate, trace fat, 0mg cholesterol, 4g protein, 99mg sodium

Continued on page 3:  Cold Peach Soup

 

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