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Chilled Cream of Tomato Soup



Servings: 2-4

Cold soups are great for hot summer days or for packing in a portable lunch. This raw food soup is full of valuable nutrients.

2 Ripe Tomatoes, Seeded and Chopped (about 11⁄2 cups)

1⁄4 Cup Water

1⁄2 Teaspoon Crushed Garlic (1 clove)

1⁄4 Teaspoon Onion Powder

1⁄4 Teaspoon Sea Salt

1⁄2 Ripe Avocado, Chopped

1 Tablespoons Extra Virgin Olive Oil

2 Teaspoon Minced Fresh Dill Weed or Basil

Place the tomatoes, water, garlic, onion powder, and salt in a blender and process until smooth. Add avocado and olive oil and blend again until smooth. Add the dill weed and blend briefly, just to mix. Serve immediately or chill in refrigerator.


Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner

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