Serves six to ten
Ingredients:
15 ripe tomatoes
1 tbsp liquid aminos seasoning or liquid protein concentrate
1 small red onion
6 cloves garlic
1/4 cup extra virgin olive oil
3/4 cup filtered water
1/2 tsp sea salt
1 tsp cumin powder
1 tbsp raw agave or raw honey
1 tbsp apple cider vinegar
dash of cayenne pepper
Toppings:
3 cucumbers, two chopped and one seeded, diced
2 red bell peppers, one chopped and one diced
1/2 cup fresh parsley or cilantro, chopped
1 small zucchini, diced
1 avocado, diced
Procedures:
1. Blend together all ingredients except those for the topping until smooth.
2. Gently stir in the toppings.
3. Garnish with more herbs and drizzle with olive oil and crushed black pepper for a visual finish.
4. If possible, chill for at least two hours to let the flavors mingle. Serve chilled or at room temperature.
Optional: If preferred, this soup can be served warm. Carefully heat the soup inside a non-stick pan on low flame while constantly stirring. Use your clean hands to check the temperature. When it has reached a temperature only slightly higher than your own body temperature, the soup is ready to serve.
