Chilled Cucumber Soup

Ok, I know we've been saying it for weeks, but this weather is ridiculous. It is so darn hot here in Houston, that it is hard to move much less drag ourselves in for a workout. And after that workout...cook? I don't think so. The idea of being near a hot grill or heaven forbid, TURN ON THE OVEN makes me feel like jumping into a cold shower. But, we all have to eat...so what to do?

How about another cold soup recipe. Gazpachos and other cold soups,as we've written about before, {Watermelon Gazpacho} are the perfect way to get in your vegetable servings without turning on a burner or igniting the grill. Cold soups are pretty much universally simple to make, and use fresh, raw ingredients. Best of all, they are COLD, which your overheated body will be welcome news to your overheated body. 

This week's recipe uses cucumbers, which contain water and fiber-both essential for healthy digestion. The water content is also a sneaky way to stay hydrated in this heat. Cucumbers are also full of B-vitamins, which are known to help manage feelings of stress and anxiety.

Chilled Cucumber Soup

Gather:

4 small/medium Persian cucumbers—3 coarsely chopped, 1 peeled and diced
1/2 cup ice cubes
1/4 cup cold water
1/4 cup grapeseed oil (or olive oil)
1 teaspoon fresh lemon juice
1 small jalapeño, seeded and minced
2 tablespoons shredded mint leaves
Salt, to taste
1/4 cup plain Greek yogurt (full fat or reduced)
Extra-virgin olive oil, for drizzling

Method:

 -In a blender, mix chopped cucumbers, ice, water, grapeseed oil, lemon juice and half each of the jalapeño and min. Puree. Season with salt and refrigerate until cold.
-Pour the cucumber soup into bowls and garnish with the diced cucumber, yogurt and the remaining jalapeño and mint. Drizzle the soup with olive oil and serve.

That's it!  Enjoy the cooler taste of healthy summer soup. Head back to the blog next week for another healthy summer recipe to keep you healthy even when it's hot!

Chickpea, Sausage and Spinach Stew

The weather here in Houston has been on a roller coaster lately. So hot that we're catching a quick tan by the pool, and so cold we're wearing a peacoat and shivering. Hot or cold, a bowl of hearty, filling soup with complex flavors is always a welcome lunch or dinner. There's something about broth-based soups that is satisfying, and yet still remains low-calorie. Plus, it's a great way to get in the adequate amount of fluids. That's right, if you don't like lugging around a gallon of water all day, having a big bowl of soup for dinner can help make up for the fluids your body needs...without the hassle of the plastic jug. 

This recipe is really fast, and can be spiced differently according to mood. With lots of protein from the sausage (we like turkey sausage) and chickpeas, fiber and a serving of vegetables from the spinach, this a complete meal. Add cooked rice for a little extra something. 

Gather:

1 tbsp olive oil

2 garlic cloves, thinly sliced

12 oz of cooked chicken/or turkey/or pork sausage links, sliced

2 (15 oz) cans of chickpeas, rinsed and drained

2 cups chicken or vegetable stock

1 (15 oz) can of diced tomatoes

2 cups fresh spinach (or more. why not?)

salt + pepper to taste

Optional: cajun seasoning

Method:

1. Heat olive oil and garlic in a pot over medium heat, about1 minute

2. Add sliced sausage, cooking until golden, approx. 2-3 minutes

3.  Mix in chickpeas, stock and tomatoes, and bring to a boil

4. Reduce heat and add spinach and spices.

5. Simmer 10 minutes, and serve with french bread, or add rice. 

See....told you it was easy! 

Eat healthy and be fit!