Summer Soup

Smoky Roasted Red Pepper Soup


 

Drain two 16-ounce jars of roasted red peppers, then puree with 1 pound chopped tomatoes, 2 tablespoons sherry vinegar, 1 tablespoon olive oil, and 1 1/2 teaspoons smoked paprika. Chill at least 1 hour, then divide among four bowls. Garnish each with 1/2 teaspoon olive oil and 1 teaspoon each chopped almonds and chopped chives.

For extra-smoky soup or in lieu of fresh tomatoes, swap in one 14.5-ounce can of diced fire-roasted tomatoes.

Makes 4 servings
Per serving: 150 cal, 7 g fat (1 g sat), 20 g carbs, 75 mg sodium, 7 g fiber, 4 g protein

Fizzy Melon Soup

n a nonstick skillet over medium-high heat, crisp 1 thin slice prosciutto for about 1 to 2 minutes per side, let cool, then crumble. In a food processor, pulse 5 cups cubedcantaloupe and 2 tablespoons agave nectar until finely chopped but not totally smooth. Stir into 2 cups chilled sparkling rose champagne, cava, or prosecco (or substitute soda water). Divide among four bowls; garnish each with prosciutto and fresh basil.

When selecting whole melons, look for ones that feel heavy for their size (which means they’re super juicy) and have a sweet, floral scent (which means) they’re ripe!).

Makes 4 servings
Per serving: 150 cal, 7 g fat (1 g sat), 20 g carbs, 75 mg sodium, 7 g fiber, 4 g protein

Minted Pea Soup

In a saucepan over medium-high heat, cook 1 medium chopped onion in 1 tablespoon olive oil, stirring, until soft and translucent, 7 to 8 minutes. Add 16 ouncesfrozen peas and 3 cups low-sodium vegetable broth; bring to a boil. Reduce heat and simmer for 2 minutes, then let cool. Transfer to a blender or food processor, puree, and chill for at least 2 hours. Before serving, stir in 1 cup low-fat buttermilk, 3/4 teaspoon salt, and 2 tablespoons each finely chopped fresh mint and tarragon. Divide among four bowls; garnish each with 1 tablespoon buttermilk, fresh mint, tarragon, and peas.

You can use fresh peas instead of frozen. Just simmer for an additional two minutes.

Makes 4 servings
Per serving: 200 cal, 4.5 G fat (1 g sat), 29 g carbs, 610 mg sodium, 7 g fiber, 9 g protein