Detox Monday

You probably thought “Detox Monday” died and went to heaven.

It’s okay, so did I.

But it’s back, and this time it’s needed, maybe more than ever.

Between traveling, lunches with coworkers before my last day, and trying to hit all the spots on my Chicago restaurant list, eating right hasn’t exactly been in the forefront of my mind.

With today marking the first day of no work and no alarm clock, (it feels amazing by the way!) I’m going to have more time to visit the gym and hopefully eat a liiiiittle bit better.

Today I’m detoxing with Cool Tomato-Corn Soup, which is literally all veggies. The summery recipe is great because it shines a spotlight on two of the season’s best foods. I recommend garnishing the soup with a dollop of low-fat Greek yogurt for a creamy taste.

Here’s to a healthy week!

Cool Tomato-Corn Soup

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour

Yield: 4 servings

What You Need

  • 4 cups finely diced vine-ripened tomatoes (about 2 pounds)
  • 1 cup fresh corn kernels (1-2 ears)
  • 1/2 cup diced sweet onion, such as Vidalia
  • 1/4 cup diced seedless cucumber
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon fresh lime juice
  • Kosher salt, to taste
  • 2 large basil leaves, cut into thin ribbons
  • Low-fat Greek yogurt

What To Do

  1. Combine 3 cups of the tomatoes, half the corn kernels, and half the onion in a blender or food processor. Blend or process until very smooth. Pour into a large bowl.
  2. Stir in the remaining tomatoes, corn and onion, cucumber, chopped basil, fresh lime juice and salt.
  3. Refrigerate until well chilled, 1 hour.
  4. Ladle into bowls and garnish with basil ribbons and Greek yogurt.

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