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'Souper Jenny' serves up 3 chilled soups for summer

Soup isn't just for the winter! Souper Jenny shares recipes for cherry soup, zucchini soup and yellow tomato soup — all chilled, healthy and "souper" satisfying.

Fresh cherry soup with lemon sorbet
Servings:

Makes 4 servings

Ingredients

    • 1 1/2 lbs fresh red cherries, pitted
    • 1 cup dry red wine
    • 1 cup water
    • 1 tablespoon light brown sugar
    • 3 tablespoons fresh squeezed lemon juice
    • 2 teaspoons fresh lemon zest
    • 1 cup greek yogurt
    • 1/2 teaspoon salt
    • 1 cup lemon sorbet
    • mint for garnish

Preparation

Baking Directions:

In a saucepan, bring cherries, wine, water, brown sugar and salt to a boil. lower heat and simmer for 10 minutes. Put aside and cool.In a vitamix puree cherry mixture with lemon juice, greek yogurt and one teaspoon lemon zest. When serving, top each soup with a small spoon of lemon sorbet, sprinkle with lemon zest and garnish with mint

Chilled zucchini soup topped with ricotta salata and basil oil
Servings:

Makes 4to 6 servings

Ingredients

  • For soup

    • 1 Tablespoon of extra virgin olive oil
    • 1 medium onion, peeled and sliced
    • 2 cloves garlic, peeled and sliced
    • 6 medium zucchini, trimmed and cut into 1/4 inch rounds
    • 4 to 6 cups vegetable broth
    • 1/4 teaspoon cumin
    • salt and pepper to taste
  • For basil oil

    • 1 cup basil leaves
    • 1 clove garlic, peeled
    • 1/4 cup extra virgin olive oil

Preparation

Baking Directions:

In a small soup pot, heat olive oil and sauté onion and garlic until soft. Add cumin and stir for a minute. Add zucchini and cover with vegetable broth. Bring to a boil then lower heat and simmer for 30 minutes. Take off heat and coolMake basil oil. In food processor, puree 1 cup basil leaves with 1 clove garlic. add oil while machine is running.You can puree soup using a hand blender or the vitamix.Top each soup with shaved ricotta salata and drizzle with basil oil

Chilled yellow tomato soup with avocado and jalapeno

Ingredients

Preparation

Baking Directions:

Bring a pot of water to a boil. Cut an x on the bottom of each tomato. Drop into boiling water for 30 seconds until skin starts to loosen. remove and plunge into an ice bath. You will then be able to remove skin easily. Cut tomatoes in half and squeeze seeds out.Preheat oven to 400 degrees. Toss tomatoes with oil, shallots and garlic and roast for 15 to 20 minutes. Remove from oven and cool. Puree in vitamix with vegetable broth, vinegar, oil and sugar. Salt and pepper to taste.In a small bowl, combine avocado with jalapeño, cilantro, salt and pepper. Top each bowl of soup with mixture

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