I have been making this easy, blender soup for over 15 years. I learned the recipe from Shelley Redford Young. She is a licensed massage therapist with a passionate interest in optimum nutrition. It is most definitely one of my favorite summer meals. When I share this light, flavorful soup with friends during tomato season, I always receive rave reviews!
Directions
1. Blend together the following fresh, raw ingredients: 3 large tomatoes, 2 cucumbers, 1 red pepper, and 1 small jalapeno pepper.
2. Add 1 quart of good quality water (use less water if you prefer a thicker soup), 2 tablespoons olive oil, the juice of 2 lemons, 1 teaspoon ground cumin and 2 teaspoons of good quality salt. (I use sea salt or himalayan salt.) Add garlic to taste and blend again.
3. Blend one more time, in smaller portions to emulsify the oil.
4. Chill in the refrigerator.
5. Place in bowls and garnish with chopped tomatoes, celery, green onions, cucumbers, red peppers, and avocados. Savor every nutritious bite!
Tomato Nutrition Scoop
Tomatoes are rich in Lycopene, a vital anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases. Free radicals in the body can be flushed out with high levels of Lycopene, and the tomato is so amply loaded with this vital anti-oxidant that it actually derives its rich redness from the nutrient. Tomatoes are also an excellent source of fiber and Vitamins C & A! A cup of fresh tomato will provide you with 57.3% of the daily value for vitamin C, plus 22.4% of the DV for vitamin A, and 7.9% of the DV for fiber.
What’s your favorite way to eat tomatoes? Let us know by leaving a comment below.