WEIGHT WATCHERS - SUMMER SQUASH SOUP

INGREDIENTS:

2 tsp olive oil
1 onion, chopped
1 celery stalk, chopped
1 garlic clove, minced
3 medium zucchini, shredded
3 medium yellow squash, shredded
2 c Chicken broth
1/4 tsp salt
1/4 tsp white pepper
1/4 c chopped fresh basil
1/4 c fat free sour cream

DIRECTIONS:

1. In a medium nonstick saucepan over medium heat, heat the oil. Saute the onion, celery, and garlic until soft, about 5 minutes. Add zucchini, yellow squash, broth, salt, and pepper. Bring to a boil. Reduce the heat and simmer, uncovered, 15 minutes. Remove from the heat. Cool slightly.

2. In a food processor or blender, puree the soup with the basil. Pour into a large bowl and refrigerate, covered, until chilled. When ready to serve, swirl in the sour cream. Garnish with the julienned zucchini and basil sprigs.

NOTES:

4 servings (1/4c)
63 calories
3g fat
4g protein
Points: 1