A MM Soup for Summer

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

- dill

- basil

- rosemary

- cumin

- 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







INGREDIENTS

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



DIRECTIONS

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.