Serves: 5
Total Calories: 161
Yield: 4 Cups

5 large tomatoes coarsely chopped (about 3 cups)
2 cloves garlic
1/2 cup chopped fresh Italian parsley
1/2 cup chopped fresh cilantro
1/4 cup cold pressed extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon sea salt
1 cup coarsely chopped red bell pepper
TOPPING
1 avocado finely diced
1 cup finely diced cucumber
1 cup chopped fresh cilantro

1. Place 2 cups of the chopped tomatoes in a food processor (set the remaining cup aside). Add the garlic, parsley, cilantro, olive oil, lemon juice, and salt and chop until completely smooth and combined.

2. Add the remaining chopped tomato and the red bell pepper to the soup, and pulse to incorporate. The final consistency of the soup should be smooth, but a little chunky.

3. Ladle the soup into bowls. Sprinkle the avocado, cucumber, and cilantro over the top and serve.

Nutritional Facts:

Serves: 5
Total Calories: 161
Calories from Fat: 96

More Recipes from the The World Goes Raw Cookbook:
Sopa de Ajo
Black "Bean" Soup
Gazpacho
Tomatillo Salsa
Quinoa Salad
Arepas with Tomatillo Salsa
Brazilian Cucumber Salad
Chilean Tomato Salad
Creamy Cumin and Avocado Dressing
Chimichurri Dressing
Green Onion Sauce
"Ceviche" with Chimichurri
Spinach and Dandelion Tart
Corn Chowder with "Bacon" Bits
Black "Beans" and "Rice"
Daikon "Scallops" with Green Onion Sauce
South American Marinade
Churros
"Tres Leche" Banana Layer Treat
Cocadas
Banana Pineapple Sorbet