Three weeks zoomed by and my husband’s back from his stay in Italy. I am genuinely jealous that, yet again, he got to enjoy a stay in Europe while I sat around at home, bored out of my mind. That’s life as the wife of a poor Ph.D. student. I do have to say that I lost weight while he was gone. For some reason I find myself relentlessly eating when my husband’s around. It might just be his bad influence, or his enthusiasm for snacking, but I found it rather easy to be satiated with my three, low-calorie meals each day and glasses of water.
Speaking of water, my favorite drink this summer has been water with ice and lemon. When I think about all of the calories I packed on guzzling beer, wine, soda, or sugary coffee drinks, I shudder. Hundreds of empty calories settling around my waist in a sad, spare tire have finally started to melt away with the help of sit-ups and lots and lots of agua. Oh, and of course, VEGGIES. I’ve written about my love of beets before, but I have to include another beet recipe I just discovered.
I came up with the idea of combining lemons and beets from simply opening the fridge door and seeing the two sitting side by side. The sweetness of the beets pairs with the tangy lemon juice and the ginger adds just a little kick. I included the fresh thyme to round out the flavors.
Chilled Lemony Beet Soup
About 1 lb (16oz) of cooked beets, sliced
1/4 cup chopped red onion
1 cup water (or stock)
1tblsp olive oil
The juice of 1 large lemon
1-2 tsp fresh ginger, grated
1 tblsp fresh thyme or rosemary, minced
1 tsp sea salt
Chopped chives to garnish
Add water/stock and lemon juice to a blender, add beets and onions and blend until smooth, about 2mins.
What you get is a shockingly red no-cook soup that’s both filling and low calorie, not to mention stunningly beautiful.
The licorice-y, minty flavor of pumpernickel rye enhances the earthy flavors of beet and onion.