Chilled Summer Soups to Help You Slim Down!

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Summer is already here and what better way to cool down with these easy to prepare and healthy soups. If you have not tried a chilled soup before, prepare yourselves, as you are about to be won over.

These slimming soups offer a refreshing but healthy way to beat the summer heat! These soups are packed with fresh herbs, tons of flavor and seasonal produce to help you slim down.

1. Spicy Cucumber & Avocado Gazpacho

1 cucumber
1 avocado
1 seeded jalapeño pepper
1 garlic clove
2 tablespoon of Extra Virgin Olive Oil
1/2 tsp of salt
1/2 tsp of black pepper
1/2 or more of water
1/4 of an onion, chopped
Lemon juice (extract from 1/2 lemon)
small handful fresh parsley

1. Combine all ingredients to a food processor or blender until smooth.
2. Add additional water until a soup-like texture is achieved, or depending on consistency.
3. Store soup in the refrigerator for at least 1 hour or even overnight before serving. You can add chopped parsley and cucumbers to garnish.

Tip: You can make this into a dip, by skipping.

2. Avocado, Basil and Radish Soup

2 chilled avocados (at least 7-8 ounces each)
3 cups of cold water
3 large and trimmed radishes
1 1/2 cups basil leaves, julienned, for serving
1 1/2 teaspoons coarse salt
Radish leaves, julienned (this is optional)
Freshly ground pepper

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1. Scoop out the flesh from the avocados and puree with salt, basil and water in a blender, until smooth.
2. Add the radishes and pulse until chunky, about 4 times. Then season with pepper.
3. Store in the refrigerator for about an hour or until cold.
4. Stir well. Garnish with julienned basil leaves and radish, if desired before serving.

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3. Creamy Basil and Zucchini Soup

1 lb zucchini
1 cup buttermilk
1 clove garlic
1 tablespoon lemon zest
2 tablespoon lemon juice
2 tablespoon extra-virgin olive oil
½ small yellow onion
½ cup basil leaves
½ teaspoon kosher salt
½ ground black pepper

1. Chopped 1 lb zucchini and ½ small yellow onion. Put in a blender with 1 cup buttermilk, 1 clove garlic, ½ cup packed basil leaves, 2 Tbsp each lemon juice and extra-virgin olive oil, 1 Tbsp lemon zest, and ½ tsp each salt and ground black pepper.
2. Blend until smooth and drizzle with extra-virgin olive oil and some basil leaves.

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