Cream of Tomato Soup
Serves 2
For an all-American soup-and-sandwich lunch, pair Cream of Tomato with a Veggie Sub
Calories per serving: 125
3 tomatoes, chopped
1/4 cup water
1/2 teaspoon crushed garlic
1/4 teaspoon onion powder
1/4 teaspoon salt
1/2 avocado, chopped
2 teaspoons extra-virgin olive oil
2 teaspoons minced fresh dill weed, or basil, or 1/2 teaspoon dried
Equipment:
cutting board
serrated knife, 5-inch
chef’s knife, 8-inch
measuring cups
garlic press
measuring spoons
blender
rubber spatula
Directions:
Put the tomatoes, water, garlic, onion powder, and salt in a blender and process on medium speed until smooth. Add the avocado and oil and process on medium speed until smooth. Add the dill and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Cream of Tomato Soup will keep for 2 days.
cutting board
serrated knife, 5-inch
chef’s knife, 8-inch
measuring cups
garlic press
measuring spoons
blender
rubber spatula
Directions:
Put the tomatoes, water, garlic, onion powder, and salt in a blender and process on medium speed until smooth. Add the avocado and oil and process on medium speed until smooth. Add the dill and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Cream of Tomato Soup will keep for 2 days.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- Raw Food Made Easy for 1 or 2 People, availible in the Cook'n Library
