Lunch

By Joanne Bruno | July 16, 2012

This summer-long heatwave has us all moaning and groaning at the thought of slurping down anything that does not start with the word “ice” and end with the word “cream”, and the thought of soup is enough to send anyone into hysterics.

But I beg of you.  Hear me out.

The green goddess soup that we’re tasting today is filled with the bright summer flavors of zucchini, lemon and cilantro.  It’s light in such a way that even though it’s served warm, drinking it down still feels utterly refreshing.

Paired with a pesto mozzarella grilled cheese with the bright flavors of basil, the duo positively exudes summer. The two work so well together that after every bite or slurp, you’ll find yourself smiling a bit to yourself, grateful that summer and all its delicious produce is unremittingly here. Check out the recipe below (Adapted from In The Small Kitchen)

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

Green Goddess Soup and Pesto Grilled Cheese

Servings: 2-3
Calories: 450 per serving
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 bunch swiss chard leaves, with stems
  • 3 cups vegetable broth
  • 1 large zucchini, coarsely chopped
  • 1/2 teaspoon salt
  • 1 cup fresh cilantro leaves
  • 2 tablespoons heavy cream
  • 1 tablespoon lemon juice
  • pinch of cayenne
  • 4 ciabatta sandwich rolls
  • 1/2 cup basil pesto
  • 1/2 lb mozzarella cheese, sliced

Directions

Green Goddess Soup

1. Remove the Swiss Chard leaves from their stems and rinse them off to get rid of any dirt. Coarsely chop the stems. Chop the leaves

2. In a medium pot, bring the vegetable broth, chard leaves and stems to a boil over high heat. Reduce the heat and simmer for 4 minutes. Add the zucchini and salt. Simmer for another 5 minutes.

3. Add the cilantro and cook until just beginning to wilt, about 1 minute

4. Using an immersion blender, puree the soup. Stir in the heavy cream, lemon juice and cayenne. Taste for seasoning

Pesto Mozzarella Grilled Cheese (Adapted from In The Small Kitchen)

1. Turn on the broiler

2. Cut the ciabatta rolls in half and spread pesto on each half. On the bottom piece, lay the cheese slices over the pesto in one even layer. Replace the top piece of ciabatta and press down firmly so the sandwich sticks together a bit

3. Put under the broiler for approximately 3 minutes or until cheese is melted and roll is crusty

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