The Bikini Chef Susan Irby
Recipe for Creamy Tomato Soup, page 67
Saves 370 calories per serving
Main substitution: nonfat milk and nonfat sour cream instead of
Whipping cream
4 large tomatoes, seeded and diced
4 cups lo-sodium V8 juice or similar low-sodium tomato based juice
1 large shallot, chopped
1/2 cup coarsely chopped fresh basil leaves
1/2 cup nonfat milk
1/2 cup nonfat sour cream
Sea salt and black pepper to taste
In a large quart boiler over medium high heat, combine tomatoes,
tomato juice and shallot. Heat to just before the boiling point. Reduce
heat to a simmer, cover, and let simmer for about 25 minutes. Stir in
the basil, milk, and sour cream. Simmer for an additional 5 minutes, or
until heated through. Season with salt and pepper.
Working in batches, puree the mixture in a food processor or blender
until smooth. Ladle 1 cup servins into bowls. Serve hot or chilled
Recipe for Tropi-low-cal granita
Saves 104 calories per serving, perfect for summer
key ingredients: Sierra Mist Free and lemon and lime zest / juice
2 cups fresh blueberries
1 cup fresh strawberries, cleaned and trimmed
2 tablespoons powdered sugar
fine zest of 1/2 lemon
fine zest of 1/2 lime
juice of 1/2 lemon
juice of 1/2 lime
3 cups Sierra Mist Free
Process the blueberries, strawberries and sugar in food processor until
smooth. Add the lemon zest, lime zest, lemon juice, lime juice and
process until smooth. Pour the mixture into a freezer safe container
and mix in the Sierra Mist Free. Freeze about 8 hours. Remove from
the freezer and let stand for 5 minutes.
Chop the mixture into large chunks and place in a food processor or
blender in batches, pulsing 5 to 6 times. Serve immediately in martini
or wine glasses. Garnish with additional lemon or lime zest if desired.
With gourmet wishes and flattering waistlines,
Susan Irby, The Bikini Chef
310 753 3750
www.thebikinichef.com www.susanirby.com
