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easy
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This cool, refreshing and revitalizing soup is ideal when it’s 104° out and sloth has completely overtaken control of limbs. Do what you must to drag yourself to the kitchen and assemble:
1/2 cup Zucchini, roughly cut
1 oz peas
1/4 cup carrots, roughly cut
6 asparagus
1/4 cup whole wheat bread, crusts removed
1 cup yougurt
extra virgin olive oil
2 bunches fresh basil
Salt & pepper to taste
Boil all the vegetables until fork soft, save the asparagus tips, and whir the rest in the blender with the yogurt.
Stir in the oil, salt and pepper, and the basil leaves.
Refrigerate and serve chilled in small bowls garnished with asparagus tips and whole wheat dry toasted croutons.
*Save for the yogurt and croutons, this recipe works for both vegan and gluten intolerant eaters.
I just made this again this weekend and chilled it in the freezer for 10 minutes before serving sprinkled with croutons and toasted sesame seeds. Yum and fresh!
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