Serves: 2
Total Calories: 93
Yield: 2 cups

1 zucchini, unpeeled and chopped
3/4 cup water, as needed
1/2 tomato, chopped
1 stalk celery, chopped
1 green onion, chopped
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons mellow white miso
1/2 teaspoon crushed garlic
dash cayenne
dash salt
1 cup chopped spinach or swiss chard, packed
6 leaves basil
1/2 avocado, chopped

Equipment:
cutting board
chef’s knife, 8-inch
measuring cups
citrus juicer or reamer
measuring spoons
garlic press
blender
rubber spatula

Put the zucchini, 1/2 cup of the water, tomato, celery, green onion, lemon juice, miso, garlic, cayenne, and salt in a blender and process on medium speed until smooth. Add the spinach and basil and process on medium speed until smooth. Add the avocado and process on medium speed until smooth. Add the remaining 1/4 cup of water to thin, if necessary, and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Garden Vegetable Soup will keep for 2 days.

Nutritional Facts:

Serves: 2
Total Calories: 93
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
cream of cucumber soup
cream of tomato soup
cream of zucchini soup
curried cream of carrot soup
garden vegetable soup
gazpacho
miso soup
ramen
papaya-lime soup
spinach-apple soup