Raw Garden Vegetable Soup |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 10 |
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From Raw food cuisine This soup tastes like a green version of Gazpacho. The basil adds garden-fresh aroma and flavor. Ingredients:
1 small zucchini, chopped (about 1 cup) |
1/2 cup water, plus 1/4 cup water to thin if necessary |
1/2 tomato, chopped |
1 stalk celery, chopped |
1 green onion, chopped |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons miso, mellow white |
1/2 teaspoon garlic (1 clove) |
1 dash cayenne |
1 dash salt |
1 cup spinach, chopped |
6 fresh basil leaves |
1/2 avocado, chopped |
Directions:
1. Place the zucchini, 1/2 cup water, tomato, celery, green onion, lemon juice, miso, garlic, cayenne, and salt in a blender and process until smooth. Add the spinach and basil and blend again. Add the avocado and blend until smooth. Add the remaining 1/4 cup water to thin, if necessary, and blend briefly. Serve immediately. For a chilled soup, refrigerate for 2 hours before serving.
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