Cold Tomato Soup


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Metabolic Medical Center Recipes

Serves 6  Cook Time 20 minutes

Ingredients:
1 tsp olive oil
1 Cup onion, sliced thin
1/2 tsp Splenda
1 clove garlic, sliced
2 1/2 Cups cherry tomatoes
2 Tbsp fresh chives, minced and divided
1/2 tsp salt
1/4 tsp pepper
1 can low-sodium chicken broth
1/4 Cup plain, nonfat greek yogurt
1 Cup evaporated skim milk

Directions:

  1. Heat the oil in a saucepan over medium heat. Add onion, sugar, and garlic; sauté 5 minutes. Add tomatoes, 1 tablespoon chives, salt, pepper, and broth; cover, reduce heat to low, and simmer 20 minutes.
  2. Place tomato mixture and yogurt in a food processor, and process until smooth. Pour mixture into a bowl; stir in milk. Cover and chill.
  3. Ladle into individual bowls, and top with remaining chives

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

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Cold Tomato & Cucumber Soup


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Metabolic Medical Center Recipes

Serves 4 Cook Time 5 minutes

Ingredients:
1/2 Cup fresh cilantro, chopped
1/4 Cup onion, chopped
1/4 Cup fresh lime juice
1/4 Cup fat-free buttermilk
1/4 Cup reduced-fat sour cream
1 tsp salt
1/2 tsp freshly ground black pepper
5 large tomatoes (about 2 1/2 pounds), peeled, halved lengthwise, seeded, and chopped
1 jalapeno pepper (optional)
1 Cup cherry tomatoes, halved

Directions:

Place first 9 ingredients in a food processor, process until smooth and top with cherry tomatoes.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

Great Gazpacho


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Metabolic Recipes

Serves 4 Cook Time 0 (marinate 2 hours or up to overnight)

Ingredients:
1 1/2 lbs vine-ripened tomatoes, peeled, seeded and chopped
Low-Sodium tomato juice
1 Cup cucumber, peeled, seeded and chopped
1/2 Cup chopped red bell pepper
1/2 Cup chopped red onion
1 small jalapeno, seeded and minced (optional)
1 medium garlic clove, minced
1/4 Cup extra-virgin olive oil
1 lime, juiced
2 tsp balsamic vinegar
2 tsp Worcestershire sauce
1/2 tsp ground cumin
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tsp fresh basil leaves

Directions:

  1. Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
  2. Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with basil.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes