Easter is this weekend and that means gift baskets full of baked goods for my friends. I baked a lot of muffins and little cakes this week. And there are still cookies and other high calorie foods to make. Of course, I had to sample them when they came out of the oven. Quality control, you know? So, I appreciate having meals right now that are low in calories. I saw a recipe for Yellow Squash Soup with Cumin and Salsa in The San Francisco Chronicle Cookbook that the authors swore was one of the most refreshing soups around, and has only 65 calories per serving. Sounded good to me. The soup was extremely easy to make and tasted very good, but it wasn't the most refreshing soup I've ever eaten. Not even close. But, it has only sixty-five calories..........
From the way the authors of the cookbook described it, I would wind up serving a yellow soup with flecks of tomato in it. But, since the recipe called for two cups of tomatoes, I don't see how that's possible. And obviously, my soup wasn't yellow. But, really--it's sixty-five calories per serving, so I don't care. The salsa is very important, don't leave it out. Some finely diced summer squash would look nice sprinkled on top.
Yellow Squash Soup with Cumin and Salsa (The San Francisco Chronicle Cookbook)
4 yellow crookneck squash or golden zucchini diced
3 cups chicken stock or vegetable stock
2 cups diced tomatoes, including juice
1/4 teaspoon cumin
3 garlic cloves, chopped
salt to taste
1-3 tablespoons salsa
Combine the squash with the stock or broth, tomatoes, cumin, and garlic in a saucepan. Bring to a boil and cook until the squash is tender, about 10 minutes.
Puree the soup, then season with salt, more cumin if desired, and salsa.
Garnish with cilantro, yogurt, etc.