Serves: 2
Total Calories: 125
Yield: 1 1/2 cups

3 tomatoes, chopped
1/4 cup water
1/2 teaspoon crushed garlic
1/4 teaspoon onion powder
1/4 teaspoon salt
1/2 avocado, chopped
2 teaspoons extra-virgin olive oil
2 teaspoons minced fresh dill weed, or basil, or 1/2 teaspoon dried

Equipment:
cutting board
serrated knife, 5-inch
chef’s knife, 8-inch
measuring cups
garlic press
measuring spoons
blender
rubber spatula

Put the tomatoes, water, garlic, onion powder, and salt in a blender and process on medium speed until smooth. Add the avocado and oil and process on medium speed until smooth. Add the dill and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Cream of Tomato Soup will keep for 2 days.

Nutritional Facts:

Serves: 2
Total Calories: 125
Calories from Fat: 40

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
cream of cucumber soup
cream of tomato soup
cream of zucchini soup
curried cream of carrot soup
garden vegetable soup
gazpacho
miso soup
ramen
papaya-lime soup
spinach-apple soup