Last week, I shared the first of a few recipes that are easy to prepare, and don’t require heating up the kitchen on a warm summer day.
Heat sensitivity can be a serious issue for people living with multiple sclerosis (MS), causing a temporary worsening, or exacerbation, of their symptoms.
This week’s no-cook meal is a tomato-based soup that is traditionally served cold. It’s chilled serving temperature makes it a popular dish for summer months and it’s veggie content makes it a nutrient-packed part of your meal.
Super food ingredient: Olive oil
Olive oil is mainly made up of monounsaturated fatty acids (MUFAs). MUFAs lower your total cholesterol and LDL (bad) cholesterol. Also studies have show olive oil can increase the release of the appetite regulating hormone CCK.
- 2 ½ pounds beefsteak tomatoes, roughly chopped
- 2 small cloves garlic, peeled
- ½ small, sweet onion, roughly chopped
- 2 red bell peppers, roughly chopped
- 1 pound of cucumbers, peeled and roughly chopped
- ¼ cup lemon juice
- ½ teaspoon (or to taste) black pepper
- 1 cup corn kernels (use fresh from about 2 ears or substitute frozen)
- 3 tablespoons fresh cilantro, roughly chopped
- 2 tablespoons olive oil
Optional: Crusty, whole grain bread
- Working in batches, place the tomatoes, garlic onion, bell peppers and cucumbers in a food processor and pulse until almost pureed.
- Transfer to a large bowl and stir in the lemon juice and pepper.
- Divide into bowls and top with the corn and cilantro and drizzle with the olive oil.
- Serve with the bread (if using).