Watermelon Gazpacho
Corn Soup with Feta
Fresh Tomato Soup


2 large tomatoes, peeled

¼ red bell pepper

½ medium cucumber, peeled and seeded

2 Tbsp. chopped onion

1 clove garlic, chopped

1 teas. red wine vinegar

2 teas. olive oil

salt and pepper to taste

Place the tomatoes, cucumber, bell pepper, garlic, salt, pepper and vinegar in a blender and blend until smooth.  Chill for at least ½ hour.  Divide between 2 bowls and top each bowl with 1 teaspoon olive oil and chopped onion.

Note: gazpacho is good topped with grated parmesan cheese and/or avocado.  Not included in points estimate.

Recipe makes 2 servings  Estimated WW Smart points 2 per serving

Watermelon Gazpacho

8 cups watermelon, seeded and diced

1 medium cucumber, peeled, seeded and diced

1 cup fresh blueberries

1 jalapeno pepper, minced

3 Tbsp. red wine vinegar

Place 6 cups of the watermelon, one-half of the cucumber, the jalapeno pepper and the vinegar in a blender and blend until smooth.  Pour the gazpacho into a large bowl and stir in the remaining watermelon and cucumber.  Refrigerate for at least ½ hour.  Divide gazpacho among 4 bowls and top each bowl with blueberries.

Recipe makes 4 servings  Estimated WW Smart points 0 per serving

Corn Soup with Feta

5-6 medium ears of corn, cut the kernels from the cob so you have about 3 ½ cups of fresh corn

1 6 oz. russet potato, peeled and diced

3 oz. crumbled feta cheese

1/3 cup scallions, chopped

1 clove garlic, chopped

5 cups 1% milk

¼ cup reduced fat sour cream

½ teas. olive oil

1 chicken bouillon cube

2 Tbsp. chopped fresh parsley

salt and pepper to taste

Heat a Dutch oven or large heavy pot over medium heat.  Add the oil and sauté the scallions and garlic for about 1 minute. Add the corn, potatoes, milk, bouillon cube and 1 tablespoon parsley and bring mixture to a boil.  Cover the  pot, reduce heat to medium-low, and simmer the soup for 30-35 minutes until the corn is tender.  Stir occasionally during this time.  Remove pot from stove and take out and reserve 6 tablespoons of the corn for topping.  Add the sour cream to the soup and use an immersion blender to puree the soup.  (If you don’t have an immersion blender puree the soup in a blender in 2 batches.)  Adjust salt and pepper to taste and heat the soup over low heat for 2-3 minutes, stirring occasionally.  Serve the soup in 6 individual bowls and garnish each bowl with 1 tablespoon of the corn kernels, the feta cheese and fresh parsley.

Recipe makes 6 servings  Estimated WW Smart points 7 per serving

Fresh Tomato Soup

7 cups fresh tomato peeled, seeded and chopped

¾ cup onion, finely chopped

1 cup carrots, finely chopped

1 13.75 oz. can fat-free chicken broth

1 cup 2% milk

1 Tbsp. sugar

3 Tbsp. butter

3 Tbsp. flour

2 teas. dried basil

½ teas. celery salt

¼ teas. garlic powder

salt and pepper to taste

In a stockpot or Dutch oven over medium-high heat, bring the tomatoes, carrots and onion to a boil.  Reduce the heat to medium-low, cover pot and simmer for 30 minutes.  Stir in chicken broth, and sugar.  Melt the butter in a small saucepan over medium-low heat.  Whisk in the flour, stirring constantly until the mixture is thick.  Slowly whisk in the milk until the mixture is smooth.  Cook and stir, whisking constantly, until this mixture is thickened, about 5 minutes.  Stir the milk mixture into the tomato mixture in the large pot. Season the soup with basil, celery salt, garlic powder and salt and pepper.  Simmer the soup on low, uncovered, for about 1 hour so the soup will reduce and thicken.

Recipe makes 4 servings  Estimated WW Smart points 6 per serving