Coconut Cantaloupe Gazpacho

Ok - So I know it sounds A LITTLE weird, but I'm telling you, this is D-E-L-I-C-I-O-U-S... Delicious... It hits your palate from every different angle with hints of sweet, savory, bitter, and spicy, and is cool and refreshing on a hot summer day!! Give it a try - I guarantee you'll love it!!

Coconut Cantaloup Gazpacho
1 Large Cantaloupe, rind removed, small diced
2" knob Ginger, peeled and grated
Juice of 1 Lemon
1 t Salt
1/2 C Greek Yogurt 0% Fat
1/2 C Coconut Water
1/4 C Milk
Garnishes
Coconut Milk (I use reduced fat)
Honey or Agave Nectar
Mint  Chutney
One bunch fresh Mint
Juice of half a lemon
1 T Olive Oil
1/2 t Salt

Combine Cantaloupe, grated ginger, lemon juice and Salt in medium bowl. Blend with emersion blender for 3-5 minutes, until very smooth. Add to large sauce pan and cook on low for 20 minutes (it sounds weird to cook cantaloupe, but it makes the texture much MUCH smoother in the end). Remove from heat and transfer back into bowl. Blend again for 2-3 minutes. Add coconut water, greek yogurt, and milk. Blend to combine. The texture should be more like a smooth soup, rather than like an applesauce - if yours resembles applesauce more, just keep blending. Chill for at least 4 hours, or overnight.

For Mint Chutney, combine all ingredients and blend until combined and a has a bit of a shine to it.

Once chilled, ladle into bowl, drizzle a swirl of coconut milk, drizzle a swirl of mint chutney, and top with zig zags of honey/agave nectar. I don't mix mine up, bc I like finding all the different pockets of flavor as I eat it. BON APPETIT!

Tomato Basil Soup

Another post-wisdom teeth surgery creation, this Tomato Basil soup is creamy and rich and delicious! No fat or oils - just pure, tomato-y GOODNESS! Enjoy :-)

Tomato Basil Soup
6-8 Celery Stalks, diced
2 Medium Onions, diced
4-6 Medium Carrots, diced
4 cloves Garlic, minced
6 Large Tomatoes (I used 3 heirloom Ugli tomatoes and 3 Standard Globe tomatoes), skins removed**, chopped
8 oz Tomato Paste
3 C Water
3 C Veggie Stock
2 t Onion Powder
2 t Garlic Powder
1 T Italian Seasoning blend
1/2 C Greek Yogurt
1/2 C Milk
0-2 C Water, depending on how thick you like your soup!
1 Bunch of Basil, divided

Bring 3 cups water and 3 cups veggies stock to boil in a large pot. Add celery, onion, carrots, and garlic, stirring every 5 mins. Remove skins from tomatoes and chop into roughly 1 inch pieces. Add tomatoes, tomato paste, onion powder, garlic powder, and italian seasoning to pot. Turn the heat down to medium and cook for at least 40 minutes (I usually leave mine on for an hour) to allow the flavors to develop, intensify and meld together. Remove from heat and blend with emersion blender (or process in conventional blender in batches) until very smooth. Add greek yogurt, milk, and is using, additional water and blend until smooooth and silky. Pick the leaves from the basil and chop 3/4 of them, reserving the remaining for garnish. Add chopped basil to soup and blend again. Add a basil leaf or two on top when serving and you've got yourself a pretty little bowl that's sure to impress.

**To remove the skins from the tomatoes without damaging them, bring a pot of water to a boil and prepare an ice bath on the side. Cut a very shallow "X" into the bottom of the tomato and drop them in batches into the boiling water. After 1 minute, remove with slotted spoon and plunge into ice bath. The skins should come right off just by rubbing the tomato. VOILA! Done :-)

Step 1: Collect Ingredients

 Step 2: Chop Onion, Celery, Carrot and Garlic - Add to boiling water/stock

 Step 3: Remove Skins from Tomatoes

Step 4: Chop Tomatoes

 Step 5: Add to pot along with seasonings and cook 40 mins to an hour.

  Step 6: Puree, add milk and yogurt, (optional water), and basil and puree!

Options:
If you want a little more texture in your soup (I prefer it, but wasn't able to chew - stupid wisdom teeth), remove the skins from 3-4 Roma tomatoes, chop into uniform pieces. Oven roast them at 400 with olive oil, salt, pepper and some italian seasoning for 20 minutes (or until soft and bubbly). Add to soup after pureed.

Garnishes:
Basil Leaves
Saltine Crackers
Corn Chips (Fritos)
Croutons
Toasted French Bread slices
Parmesan Cheese
Cheddar Cheese
and of course, GRILLED CHEESE

Butternut Apple Soup

Mmmm... So Delicious! So I got my wisdom teeth out a little under a week ago and I have been on a soup kick, since I still can't really chew... arg. BUT it has unleashed my creativity and I have come up with some SOUPer delicious ways to keep the palate entertained while living on a liquid diet. This Butternut Apple Soup  is so warm and creamy, yet completely fat free!! I garnished mine with Caramelized Beets, but you could also use fresh apple slices, toasted almonds and goat cheese, or crumbled bacon kettle chips! Enjoy!!

Butternut Apple Soup
1 medium Butternut Squash, peeled and diced
2 medium Onions, diced
2 Carrots, peeled and diced
1 Apple, peeled and diced
3 Cups Water
1 Cup Veggie Stock
1/3 Cup Milk
1 Cup Water

Bring water and stock to a boil and add squash, onions, carrots and apple (if you need more water to cover, add as needed). Cook 20 - 25 minutes until all veggies are very tender (you can mash them with your stirring spoon) and most of the liquid is gone.  Transfer to medium sized bowel and hit it with an emersion blender for a couple minutes until its very smooth (if you don't have one, blend it in batches in your blender, but be careful, as hot liquids expand and can blow the top of your blender). Add the milk and additional cup of water and blend until combined and super silky smooth. ENJOY!!

Step One: Diced Veggies

 Step 2: Saute 20-25 minutes

 Step 3: Blend veggies and stock.

 Step 4: Add milk and water, puree until silky smooth.

 Step 5: Store extra, it will keep for 3-4 days, if it lasts that long.

 Step 6: Garnish with your choice of delicious additives (I chose caramelized beets) and ENJOY!