A "Scrumdiddlyumptious" Chilled Mediterranean Soup!
October 27, 2007
A few weeks ago, I showed you a couple of recipes for cold, summer soups, "gazpachos". Those recipes proved to be so popular, I decided to give you another one.
Today's recipe is for an absolutely delicious, chilled, raw, Mediterranean soup, and it's one of my favorites. It's fantastic, especially if you're eating on your own and you just want something tasty, quick and healthy.
This soup's a great way for you to use up your bumper crop of tomatoes from your garden.
A great recipe for mixed types. For protein types, you may want to replace the tomatoes with some carrot juice and increase the amount of olive oil and avocado. Very tasty, whichever way you go with it.
Approximately 1½ cups organic, cherry tomatoes
Few leaves fresh, organic basil
Approximately 1/3 of an organic avocado
Generous drizzle of organic, extra virgin olive oil
About ½ cup water
Salt & black pepper to taste (I use Himalayan Salt, great salt available through Mercola.com.)
In a blender or food processor, combine tomatoes, basil, avocado, olive oil, water, salt & pepper.
Cover blender and blend until smooth.
Serve, garnished with fresh basil leaves.
There we have it: A beautiful, chilled soup for one!
As we say back in England, "Scrumdiddlyumptious!"