The beauty of this delicious soup is that it can be served either hot or cold.
2 Tbsp (30 mL) extra-virgin olive oil
1 large Vidalia onion, diced
2 garlic cloves, smashed and minced
3 cups (750 mL) low-sodium chicken stock
1 - 28 oz (796 mL) can fire-roasted tomatoes, including juices
1 red bell pepper, roasted, peeled, and diced
1 1/2 tsp (7 mL) ground cumin
1/2 tsp (2 mL) smoked paprika
Dash of agave syrup
Salt and freshly ground black pepper, to taste
1/2 tsp (2 mL) extra-virgin olive oil (optional)
Lime Pesto Salsa
1 cup (250 mL) packed fresh basil, washed and drained
3 Tbsp (45 mL) pine nuts, toasted
2 Tbsp (30 mL) fresh lime juice
2 Tbsp (30 mL) extra-virgin olive oil
1 small garlic clove, minced
1/2 cup (125 mL) very finely diced zucchini
1/2 red bell pepper, roasted, peeled, and diced
Generous pinch of salt (optional)
Heat 2 Tbsp (15 mL) oil in large saucepan over medium heat. Add onion and garlic, and sauté just until soft but not browned. Stir often.
Add chicken stock, tomatoes, roasted pepper, cumin, and paprika. Bring to a gentle boil. Reduce heat to low and simmer, covered, for 15 minutes to blend flavours. Season with agave syrup, salt, and pepper to taste. Remove from heat and cool.
Purée in blender or food processor until mixture is as smooth (or chunky) as you like. Transfer soup to container and refrigerate until cooled, about 4 hours.
To make Lime Pesto Salsa, combine basil, pine nuts, lime juice, olive oil, and garlic in blender or food processor. Whirl until smooth, scraping down sides of bowl with spatula. Add a little water if necessary. Transfer to small bowl, and stir in zucchini and roasted pepper. Season to taste.
To serve, ladle chilled soup into small glass bowls. Scatter a little salsa on top. Drizzle with 1/2 tsp (2 mL) olive oil, if desired.
Note: fire-roasted tomatoes in a tin are found in most grocery chains. To make your own roasted tomatoes, toss 2 lbs (1 kg) halved Roma tomatoes with a little extra-virgin olive oil, salt, and pepper. Spread out on baking sheet. Roast in oven at 400 F (200 C) for 45 minutes.
Each serving contains: 119 calories; 9 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 11 g total carbohydrates (5 g sugars, 2 g fibre); 253 mg sodium
source: "Cool Summer Soups", alive 382, August 2014
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.