Decided that I need to be eating healthier (and actually eating) so I cut down on the Mtn. Dew and am making a point of buying more fruits and vegetables than crackers and chips.
I love chilled soups during the summer, so I tried my hand at making some to have around the house as a healthier snack.
Jennzpacho
Ingredients:
1 can chicken or vegetable broth
3 zucchinis, sliced
1/2 sweet Walla Walla onion, chopped
3 carrots, sliced
1 can of peeled stewed tomatoes
1 clove garlic, crushed
Handful of fresh basil leaves
1/2 teaspoon salt
1 teaspoon pepper
1 cup low or non-fat cottage cheese
Milk (optional)
Directions:
Combine broth, vegetables, garlic, salt, pepper, and half of basil in a pot and simmer until vegetables are tender. (About 15 minutes) Remove from heat and allow to cool.
In blender, blend cottage cheese until creamy. Add remainder of basil leaves and cooled vegetable/broth mixture and blend until smooth. Dilute with milk and blend again if you prefer a thinner soup consistency.
Refrigerate until ready to serve. I like to garnish mine with a dollop of whipped cottage cheese and a sprig of basil. Sunflower or pumpkin seeds would also make a good garnish.