Serves: 4
Total Calories: 154

4 cloves garlic
2 stalks celery
1/2 sweet onion chopped (about 1/4 cup)
1 cup chopped jicama
1/2 cup water
1/4 cup cold pressed extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
1/2 jicama peeled and sliced into 1/8 inch thin rounds
TOPPING
1 cup quartered cherry tomatoes
1 tablespoon freshly squeezed lemon juice
1 tablespoon cold pressed extra virgin olive oil
1/2 teaspoon sea salt

1. To make the topping, place the tomatoes, lemon juice, olive oil, and salt in a medium bowl. Mix gently, then let marinate for 15 minutes at room temperature.

2. Place all of the soup ingredients except the sliced jicama in a blender and combine until completely smooth.

3. Ladle the soup into bowls. Place a slice of the jicama and a spoonful of the marinated tomatoes on top of each bowl and serve.

For a Change . . .
* Add 1/2 cup chopped scallions and 1/2 chopped fresh cilantro to the topping before allowing it to marinate.

Nutritional Facts:

Serves: 4
Total Calories: 154
Calories from Fat: 150

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