Raw soups make a refreshing choice when striving to eat a diet high in living foods. They can provide an array of enzyme rich produce in a wide variety of combinations. Using raw seed or butters in raw soups adds a smooth creaminess, as well as protein and fat for a more sustaining meal. The mix of flavors and the crunchiness of the celery and bell pepper in this recipe provides an excellent texture and taste.
Ingredients
- 2 cups chopped cucumbers (peeling removed)
- 6 large celery ribs, in chunks
- 8 cherry tomatoes, cut in half
- 1 large red bell pepper, seeds and stem removed, cut in pieces
- 5 Tbsp. raw tahini
- ½ tsp. dried dill
- ¼ to ½ tsp. unrefined salt (or to taste)
- 3 Tbsp. fresh lemon juice
- 3 Tbsp. purified water
Method
- Place all ingredients in a food processor with the “S” blade.
- Processing the produce into bits and pieces, rather than making it into a puree is what makes this soup so good.
- Process until finely chopped. There will be a nice amount of juice as well.
- Add a little more or less of any ingredient according to your taste.
- Enjoy immediately or use over several days.
- Keep leftovers in the refrigerator in a closed container.
<em>Note</em>: This recipe requires about a 9-cup food processor. If using a smaller food processor, consider cutting the recipe in half. Crunch, savor, feel invigorated.
