Here’s our recipe you guys asked to see! It’s fantastic….loaded with anti-oxidants, Lutein, Enzymes, Phyto-chemicals….
4 Cups (fresh) Tomato Juice (juice approximately 6 ripe Tomatoes)
3 Cups Tomatoes (diced)
1 – 1/2 Cucumbers, (diced)
1/2 Cup Orange or Yellow Bell Pepper (diced)
1/2 Cup Fresh Cilantro (chopped)
2 Stalks Celery (diced or chopped)
2 Ripe Haas Avocados (peeled, pitted and diced)
5 Cloves Garlic (minced)
2 Tbsp. Olive Oil
1-2 Tbsp. Fresh Lemon or Lime Juice
1/2 Cup Green Onions, (chopped for garnish on top of each bowl of soup)
In a large mixing bowl, combine all the ingredients except the avocado and mix well. In a blender, add 1/2 of this mixture and blend until smooth. Pour the blended ingredients back into the mixing bowl. Cover and refrigerate for 3 to 6 hours. Serve cold (summertime only) and garnish with chopped gren onions.
The reason why we don’t blend the avocado is because it makes the soup a bit brownish looking as it gets mixed in with the red tomatoes. To keep the integrity of the redness in the soup, you shouldn’t add the avocados for blending, just keep them as they are (diced). Plus it adds for more texture in the soup.
If you want more bulk in this soup to make it more bulky…like the photo below, add the following:
1 Carrot (diced)
1 Zucchini (yellow or green) (diced)
Flax crackers are fantastic with this soup to make for an entire meal. :)
Hope you enjoy it!!!