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Chilled Avocado Tomato Soup

Serves: 4
Total Calories: 239

Ingredients

2 cloves garlic
1 cucumber peeled and roughly chopped
4 cups cherry tomatoes
1 cup fresh corn kernals, or frozen and thawed
1/4 cup cold pressed extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon red chili pepper flakes
TOPPING
2 ripe avocados cubed
1 cucumber peeled and cubed
1/4 cup chopped fresh cilantro
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon sea salt

Directions:

1. To make the topping, place the avocados and cucumber in a medium bowl. Add the cilantro, lemon juice, and sea salt, and mix well. Let marinate for about 5 minutes while you prepare the rest of the soup.

2. Place all the soup ingredients in a food processor. Process until smooth, adding water 1 to 2 tablespoons at a time until the desired consistency is reached.

3. Ladle the soup into bowls, skimming off any foam that may have formed at the top. Scoop a heaping spoonful of topping onto each portion and serve.

For a Change . . .
* Add additional toppings, such as diced red bell peppers, diced yellow tomatoes, or diced jicama.

Tastes Great With . . .
Corn Chips.

Nutritional Facts:

Serves: 4
Total Calories: 239
Calories from Fat: 125

This Chilled Avocado Tomato Soup recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.


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