It is the beginning of Fall but if you are lucky enough to have an abundance of fresh tomatoes you will want to make this delicious and refreshing soup.
Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K.
These vitamins and beta-carotene work as antioxidants to neutralize harmful free radicals in the blood. Free radicals in the blood stream are dangerous because it may lead to cell damage. Remember, the redder the tomato you eat is, the more beta-carotene it contains. In addition, you also want to keep in mind that cooking destroys the Vitamin C, so for these benefits, the tomatoes need to be eaten raw.
base of soup:
5 medium to large tomatoes quartered
1/2 english cucumber roughly chopped
1 red bell pepper roughly chopped
2 cloves of garlic
1 inch of jalapeno pepper
1 green onion
1/4 cup water
1 cups of chopped tomatoes (or more if you like)
the other half of the english cucumber chopped
1-2 green onions chopped
juice of 1 lime
1/4 of chopped parsley or cilantro (or more to your liking)
Salt to taste
sliced or diced avocado
Blend the base ingredients in blender until smooth. Add in the add in ingredients. Stir to incorporate. Season with salt to taste. Top with diced avocado or a spoonful of guacamole.
Recipe by Raw Chef Debra Garner
To learn more about the raw food/plant based diet and Debra’s services please visit her website. She offers several coaching programs.