Soooooo grilled cheese & tomato soup are BFF to the end, no? But doesn't that combo remind you of cold & wintery days?
Well, here's a little spin for the PERFECT summer sandwich & soup combo that uses up some great seasonal produce:
CAPRESE BITES AND SKINNY ZUCCHINI SOUP!
Seasonal tomato, zucchini and basil paired with some farmer's market fresh mozzarella? Lovely, no?J
For the 'caprese bites,' I started by toasting up a few split English muffins and rubbing them with a peeled garlic clove...
Next, I got the rest of my ingredients ready for some layering...
- Fresh basil
- Fresh mozzarella
- Cherry tomatoes (roasted)
And I thought I'd add one more layer in there for some extra flavvvooorrrr...
I mixed a couple handfuls of arugula with some grated cheese and Scott & my current obsession..
LOVEEEEE capers! I added a couple tablespoons of the capers AND some of the brine to bring everything together.
Then it was assembly time!
Tomatoes, basil, arugula salad and a topper of mozzarella! A few more minutes under the broiler and WALLAH!
Cheesy, tangy, sweet & salty caprese bites! A PERFECT use for all of the fresh tomatoes around this time of yearJ
And the soup could NOT be easier or more flavorful. You will SWEAR there is cream & butter in this soup, but there is NOT ONE DROP!
Into a pot coated with non-stick cooking spray, I sauteed a red onion until it was soft...
Then into the pot went the zucchini & vegetable (or chicken) broth. I let them boil together until the zucchini was soft and then hit it with an immersion blender to create a smoooooth soup...
And the secret ingredient for making this soup creamy without the calories??
I added the squash & 1% milk and let it all warm up together for a few minutes and it was done. How easy was that???
And the results are AWESOME! You'd be AMAZED how much flavor is in this soup from just the onions, zucchini & squash. Totally awesome, totally healthy and totally enough for lunch leftovers the next day! Perfecto!
Skinny Zucchini Soup
Based on this recipe
- 1/2 red onion, chopped
- Nonstick cooking spray (preferably one with an olive oil base and propellant free!)
- 2 cups vegetable broth
- 2 zucchini, chopped
- 6 oz. frozen butternut squash, defrosted
- 1/2 cup 1% milk
- Salt & Pepper
- Saute the red onion in a pot covered with nonstick cooking spray until soft.
- Add in the zucchini and vegetable broth (be sure the broth covers the zucchini) and boil until the zucchini is soft.
- Use an immersion blender to create a silky soup.
- Mix in the butternut squash, milk & salt and pepper (to taste) and heat until warmed through.
Try this one out ASAP, especially while zucchini are so CHEAP now! It was especially great since it was a cloudy & rainy day yesterday...and 90 degrees or not, it still felt like a great preview for the weather aheadJ
ANYONE ELSE READY FOR FALL??????? Or do I have some summer-lovers out there?
Have a great Wednesday, everyone!