MOVE OVER MEAT MONDAYS- SMOOTH ZUCCHINI SOUP

Happy Monday Everybody!

Shay- I will address your question further about cheese in tomorrow's post for Talk To Me Tuesday!

Now, on to today's edition of Move Over Meat Mondays! Since I gave you a recipe for hot soup yesterday, I thought it would be good to follow-up with a nice cool one. Another recipe from Gena Hamshaw from my Vegnews magazine is the chosen one!

ZUCCHINI SOUP

INGREDIENTS

1 zucchini, chopped with ends removed
1 tablespoon fresh lemon juice
1/4 teaspoon salt (I would use sea salt)
1/2 avocado chopped
3 tablespoons fresh basil
1 cup water
1 tablespoon oil (I think olive oil would work best)

DIRECTIONS

In a blender, process zucchini, lemon juice, salt, avocado, basil, and water. With the blender going, drizzle in oil and blend until completely smooth. Serve cool.

How easy can it get?! This is quick, easy and sounds so refreshing on a hot summer day!

MORE ON ZUCCHINI

Choose glossy, small to medium-sized and heavy for size. Refrigerate it to use within 3-4 days.

Zucchini is fat, saturated fat, sodium and cholesterol free. Low in calories and high in vitamin C.


SOURCE: fruitsandveggiesmorematters.org

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