Just about everyone loves vegetable soup with a rich tomato base. This raw rendition is equally as savory and filling. The green avocado even looks like cooked lima beans. This inviting soup could even qualify as a comfort food it is so delicious.
RAW Tomato Vegetable Soup
Makes around 2 ½ cups
Ingredients for liquid portion:
2 cups tomato
⅛ lemon, peel and seeds removed (more if desired)
1 Tbsp. onion
½ cup carrots
⅛ tsp dried basil
1 celery rib
¼ cup water
Ingredients for chunky portion:
3 Tbsp. chopped onion
1 celery rib, chopped
¼ cup chopped carrot
½ avocado, peel and seed removed, chopped
¼ tsp. oregano
Directions:
Place all ingredients for chunky portion in a bowl.
Blend ingredients for liquid portion in a blender.
Pour liquid over chunky items in the bowl.
Stir together.
Sometimes, tomatoes don’t have much pizazz, particularly in the winter months. If your tomatoes are lacking in flavor, a little extra lemon juice, dried basil and pinch of unrefined salt will give your dish an additional boost of flavor.
Optional: For a little more heft, stir in a teaspoon of extra virgin olive oil before serving.
