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19
3. Add the kale, parsley, salt and pepper and stir
to coat. Add the vegetable broth and bring to a
boil. Cover and reduce heat so that the soup is
just simmering. Simmer for about 30 minutes.
Add the cream and continue simmering,
uncovered, for an additional 20 to 30 minutes.
4. Put ingredients into the blender jar. Blend on
Low for about 10 seconds and then switch to
High to thoroughly blend, about 45 seconds.
Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 216 (67% from fat) • carb. 14g • pro. 5g • fat 17g •
sat. fat 9g • chol. 45mg • sod. 694mg • calc. 129mg
• fiber 2g
Gazpacho
Serve this simple, no-cook soup at your next
barbecue. It is great for a hot summer day.
Makes about 7 cups
3 cups tomato or vegetable juice cocktail,
divided
1 to 2 garlic cloves
1 large celery stalk, peeled and cut into
1-inch pieces
1 medium to large cucumber, peeled, halved
lengthwise, seeded and cut into 1-inch
pieces
1 red or yellow bell pepper, cored, seeded
and cut into 1-inch pieces
1 jalapeño, seeded and cut into ½-inch
pieces
6 scallions, trimmed and cut into ½-inch
pieces
4 medium tomatoes, cored, seeded and cut
into 1-inch pieces
3 tablespoons sherry vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Put 1 cup of the juice, the garlic, celery,
cucumber, pepper, jalapeño and scallions to
the blender jar. Blend on Low until vegetables
are medium-finely chopped, about 15 to 20
seconds. Transfer to a large serving bowl.
2. Add the remaining juice with the tomatoes
to the blender jar. Pulse the blender on High,
about 4 to 5 times to chop (or you may blend
it if a smoother gazpacho is preferred). Add
to the bowl of vegetables/juice. Season with
the sherry vinegar, salt and pepper, adjusting
amounts to taste.
3. Chill well before serving.
Nutritional information per serving (1 cup):
Calories 47 (6% from fat) • carb. 9g • pro. 2g • fat 0g • sat.
fat 0g • chol. 0mg • sod. 399mg • calc. 23mg • fiber 2g
Champagne Vinaigrette
This all-purpose dressing can be used as a salad
topper, marinade or finishing drizzle for roasted
vegetables.
Makes about 1 scant cup
2½ tablespoons Champagne vinegar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 small shallot, halved
¾ cup extra virgin olive oil
1. Put all ingredients into the blender jar, in the
order listed.
2. Blend on Low until processed, about 20
seconds.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon):
Calories 91 (99% from fat) • carb. 0g • pro. 0g • fat 11g
• sat. fat 2g • chol. 0mg • sod. 45mg • calc. 0mg • fiber 0g
Green Goddess Dressing
Packed with fresh herbs, this classic dressing has
a refreshing tang. It’s perfect over grilled chicken,
vegetables or salad.
Makes about 1¼ cups
1 anchovy fillet
2 teaspoons white wine vinegar
1
⁄3
cup packed Italian parsley
2 tablespoons fresh tarragon
2 tablespoons chopped chives
1 cup nonfat Greek yogurt
¼ cup mayonnaise
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 small garlic clove
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