Just a pinch of fresh mint from the garden is all you need to spruce up this fresh summer soup.
A bit of zucchini and some fresh blueberries.
A lil’ balsamic vinegar.
A few Jersey fresh tomatoes.
Some freshly squeezed orange juice.
And you’re all set.
A sweet n’ simple, gluten-free n’ vegan chilled soup that will cool you off even on the hottest July day.
So, as your frazzled in your kitchen, sweating away … wondering what to make for your 4th of July BBQ…
Take a break.
Make this soup.
It will make you feel so much better.
So much better.
Then, you can stress and start planning your BBQ for the weekend.
Here’s to a refreshing and cooling way to spend your Monday.
Not bad, huh?
Minty Zucchini n’ Blueberry Soup
Gluten-Free and Vegan
- 5 plum tomatoes
- 2 large zucchinis, chopped
- 1 cup freshly squeezed orange juice
- 2 cups fresh blueberries
- 1/2 cup fresh mint, finely chopped
- 1 tsp. sea salt
- 1/4 tsp. balsamic vinegar
- 1/4 tsp. cinnamon
- 1 clove garlic, minced
- 1 ripe avocado, peeled, pitted and chopped
- Combine all ingredients in a food processor; pulse until smooth. Transfer to a large bowl, covered.
- Store in the refrigerator until ready to serve.
- Serve chilled.
And just in time for the July 4th upcoming weekend, here are 5 quick n’ easy ways to boost flavor in your healthy dishes:
This tart n’ sweet condiment is found in just about every food store and gourmet market. I love using chutney to brighten everything from salads to pilafs to stuffed mushrooms and peppers. You can easily stir in a few teaspoons into hot or chilled soup just before serving or toss sauteed tofu or shrimp with chutney and serve over quinoa for a flavorful meal.
This Indian pantry staple is a blend of herbs, spices and chiles and can range from fiery to mild. Toss a teaspoon into the pot when steaming mussels or add to stews, soups and gluten-free pasta dishes. I love using curry paste when I’m creating risotto. A favorite summer recipe of mine is combining steamed eggplant, tomatoes and curry paste in a food processor with cilantro for a tasty and fresh dip.
It may cost a pretty penny to purchase, but it’s worth the flavor. A mere drizzle of this black or white oil can truly lift the flavor of any dish. Minutes before serving, add a bit of truffle oil to mashed sweet potatoes, soups or toss into salads and gluten-free grains.
A fine blend of vinegar, salt and chiles, this sauce gives any dish a real kick when a touch of flavor is necessary. Use hot sauce in your tomato soups, eggs, stir-fries and tofu scrambles.
An herby Italian staple that can wow your taste buds in many dishes aside from the good ol’ pasta. Toss with steamed asparagus or combine with balsamic vinegar for a salad dressing. You can easily create your own pesto and add it to tofu, fish, eggs and chicken. I enjoy pesto atop salads and steamed veggies for a sweet summer snack and side dish.