Hey Chicks, At FIT CHICKS Academy we love seeing the creative recipes our Fitness & Nutrition Expert Program (FNE) come up with in the kitchen . Today we are excited to share this recipe for you from Fitness & Nutrition Expert grad Jessica Tucker. It’s an awesome side dish to pair with a protein to make up a complete in 3 meal!
Hi, I’m Jessica and as a mom of two and one being a newer little person I appreciate time with them and time for myself. As a yoga teacher, early childhood educator and a social service worker, I love supporting all people of various sizes in all areas of their lives.
And yup I might have been crazy to take this Fitness and Nutrition expert program with a 3 year old and a newborn, but it has been a blessing. Not only did it motivate me to get up and exercising to shed baby pounds but it allowed me to take a look at my eating habits, how to self-care and inspired me on how to start my own business.
I saw the posting on Facebook and checked it out and everything that was being offered spoke to me and I told my husband I had to do this program- not only for me but to work with other moms who need quick exercises and motivation to feel healthier, happier and sexier!
My husband made me this soup in the summer when we lived in Chile. I love soup but the summers are hot! So I was a bit hesitant trying cold tomato soup… but after the first sip I became a huge fan of this soup from the Southern region of Spain. This cold soup originates in Cordova and it’s a delicious treat on a hot summer’s day.
It’s super simple to make and only requires a few ingredients- tomatoes, bread, oil, garlic and toppings which I’ll grow through. It can be an appetizer or a meal in itself. It’s a great recipe to play around with.
This recipe is one to play around with as the adding or taking away of an ingredient might change the consistency and thickness of the soup so it’s based on your preference.
Salmorejo (Summer soup Spanish Inspired)
- 5 Roma Tomatoes (varies on how many tomatoes are used and the size of them) : peel off skin and cut into chunks
- Garlic: 1 clove or ½ depending on how garlicky you want it to be
- Whole wheat bread: 1-2 slices and remove crust and tear into chunks. For this recipe I only used 1 slice and I would add another one (varies on the bread size). How many slices you use changes how thick the soup will be)
- Olive oil: 2 tablespoons
- Pinch of salt
- After you have prepared all ingredients and placed them in the blender, mix them up until everything is blended. Remember you can add more bread to make it thicker or tomatoes to make it thinner.
This is the fun part- you can try different toppings but here are the ones commonly used.
- Spanish Ham
Vegetarian or Vegan
- Boiled egg
- Chopped pecans
- Green onion
MACRONUTRIENT BREAKDOWN PER SERVING (INCL FIBRE GRAMS!):
- Protein – 5g
- Carbs – 28g
- Fat – 12g
- Fibre – 4g
Thank you so much for sharing, Jessica!
PS Do you want get CERTIFIED as a Fitness & Nutrition Expert? Download our program brochure here and learn how you start to create your dream life, health & career!