Happy Monday, Soupers!<\/p>\n
So, the weather is starting to change where we are, but we thought it might be fun to have one last chilled soup before officially entering “soup season”!\u00a0 This Chilled Yellow Zucchini and Hemp Seed Soup was an interesting choice and here’s why.\u00a0 Confession number 1: I’ve never tasted yellow zucchini; and confession number 2: I’ve definitely never tasted hemp seed, so I was really curious to find out what type of soup we could actually make.\u00a0 Now, my final confession:\u00a0 it was the teen girl who suggested we try.\u00a0 She’s not some sort of “sixties” soul (well…actually she is), but these days she’s into all types of grains and herbs. I tell you, when we decided to get her going on the healthy track, she has not slowed down one bit!<\/p>\n
So what did we think?\u00a0 Our thoughts are mixed.\u00a0 While we loved the creamy texture of the soup — courtesy of the hemp seed and olive oil, we didn’t like the soup itself cold. But, here’s the kicker and what we LOVE about these little experiments. This “soup” makes an EXCELLENT salad dressing!\u00a0 Who knew?\u00a0 So when the kids, and quite frankly, me too, all made a collective frown upon tasting the soup, we\u00a0 reversed that frown after pouring this golden concoction over our baby spinach greens.\u00a0 So see? You can still make a delightful meal even if that recipe takes a detour.\u00a0 The recipe is below. Maybe you’ll feel differently, but let us know what you think either way!\u00a0 Happy eating!<\/p>\n
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