For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Cold Zucchini Soup with Dill
Lunch: 077 |
Cold Zucchini Soup with Dill |
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Lunch A light summer soup for lunch that can be prepared
well in advance and has only little fat (2 fat token = 2% DV per serving). |
Served
This cold fresh vegetable soup is delightful and refreshing. The tofu provides a light and creamy low-fat body for the raw zucchini and goes well with dill. Zucchinis are a plentiful vegetable during the summer and deserved this gustatory celebration. |
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Get in Advance: 1 big zucchini 1 large garlic clove, minced ½ cup no-fat soy milk 2 cups tofu sour cream For Tofu sour cream (see recipe 070) ½ 14oz pkg Nasoya Lite Firm Tofu and other common ingredients Have On Hand: Bunch of fresh dill, chopped Crisp bread |
Ingredients |
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Recipe (Adapted from and expanded to Esselstyn-Plant-Diet-like from Williams & Silverman, 1982, p96): For 2 (generous)-to 3 Portion. Prep time: 30 min + 30-60 min cool down time in fridge Low-Fat-Token (per regular portion as 1% DV): 2 Prepare Tofu
Sour Cream (070) Place in cup of Magic Bullet blender: 7oz tofu without liquid 1 tablespoon lemon juice 1 tablespoon cider vinegar 1 teaspoon agave nectar ¼ teaspoon garlic powder Blend to smooth creamy consistency and adjust if necessary with lemon juice. Place in fridge for settling Prepare Zucchini soup Wash zucchini and cut into thin slices Mince the large garlic clove Place into Blender zucchini sour cream garlic ½ cup of no-fat soy milk Puree and adjust to creamy consistency if required with additional lemon juice Place into serving bowl and cool down before serving in fridge for 60 min Serve Chop fresh dill Divide soup into bowls and garnish with plenty of dill Serve with bread like crisp bead Holds well in fridge overnight. |
Workplace Preparing
the Black Beans Tofu Sour Cream prepared Cutting the zucchini |
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All ingredients ready for blending |
Loading the blender
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Ready for blending |
Blended ingredients
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Cutting the dill |
Prepared
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