Chilled Mexican Salsa Soup or the joys of a pinched nerve.

We all know the phrase that something or someone is a Pain in the …. However until you have a pinched Sciatic Nerve you have no clue what that really means. The past week has been a true joy. I cannot bend. I cannot stand, I cannot walk, I cannot sit, I cannot lay down. It makes me look at my sister in law in a new light.

Since the stove blew up and we were sick of heat for this summer we have been experimenting with other ways of cooking. This has not been a pain even if you think it might be. It actually has turned into fun. I have tried new methods that are actually yielding better tasting food with what they claim is a much better nutritional value. I frankly don't care except for the other half's diet needs. However I can get on the better tasting bandwagon.

Today called for something fast and easy. A nice chilled soup with no cooking came to mind with a seasoned baked potato done in 5 to 10 minutes in the microwave. So I went to work.

I bought low sodium V8 juice, some salsa, and had fresh vegetables. Time to make a chilled soup.

Chilled Mexican Salsa Soup

46 ounces Low Sodium V8 Juice
3 tsp Braggs Liquid Amino Acids [very low sodium soy sauce.. 220 mg a tsp]
2 tsp Mexican Oregano [Fresh or Dried] [add to taste]
2 tsp Mrs. Dash, Garlic and herbs [or your favorite]
3 tbsp Salsa [any heat] [may add more to taste]
1 medium garden vine ripe tomato, chopped small
1 small garden ripe cucumber, chopped small
2 medium mushrooms [julienned or shredded]
2 small garden fresh carrots [julienned or shredded]
1 diced small green pepper [or red or orange or yellow.. again.. Garden ripe]
2 ears of cooked sweet corn

Now for the easy part. Nuke the ears of corn in the microwave. In husk for 5 minutes at full [800 microwave].

While it is cooking pull out the mandolin and shred the mushrooms and carrots [mine has adjustable blades.. love it.]

Pour the V8 in a bowl, add all the other ingredients and taste. Adjust seasoning. Husk the sweet corn then cut the corn off the cob. Toss in soup. Again taste and adjust.

You have soup. Makes 4-6 servings. Chill overnight for best taste. You can also stick in the microwave for a couple minutes and heat it. Place in bowls and top with a sprinkle of cheddar cheese shredded.

Oh the baked potato? Simply nuke for 5 minutes or until done slice open. Take a tad of of the soup. Drain off most of the liquid. Pour into center and top with a dash of Italian creamy no fat dressing. [really great if you serve Wasabi Rice Crackers on the side]

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