Your body needs more liquids in the summer, especially if you’re exercising! Stay hydrated by drinking water and eating water-rich foods such as cold soups, fruits and vegetables.
1 tablespoon canola oil
3 cloves garlic, minced
12 medium tomatillos, diced
1 medium green bell pepper, seeds and ribs removed and diced
1 small jalapeño pepper, seeds and ribs removed and diced
1 cucumber, seeds removed and diced, divided
1 medium avocado, pit removed and diced, divided
2 cups low-sodium vegetable broth
1/4 teaspoon freshly ground black pepper
1/4 cup chopped green olives
6 ounces goat cheese, crumbled
1 tablespoon extra-virgin olive oil
In a medium skillet, heat canola oil over medium heat. Add minced garlic and cook until lightly browned (about 1 to 2 minutes). Remove from heat.
Place garlic, tomatillos, bell pepper, jalapeño, half of the cucumber and half of the avocado in a blender or food processor. Blend until smooth.
Pour blended mixture into a large bowl. Add vegetable broth and black pepper. Stir. Cover and chill in the refrigerator for at least 2 hours.
In a small bowl, combine reserved cucumber and avocado. Add olives and goat cheese. Drizzle with olive oil and toss gently.
Ladle chilled soup into bowls and sprinkle with 1/2 cup cheese salad (made in step 4).