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Caroline Recommends
Spirit of the Dawn Cuisine
Creamy Heirloom Tomato Soup
yields 4 1-cup servings
A delicious and easy to prepare
first course to a summer meal or as a light lunch
all ingredients raw and organic
Place in a high-powered blender:
2 Very Large Heirloom Tomatoes
(just under 2 pounds),
cores removed and sliced into large chunks
1 Ripe Avocado,
cut into large chunks
2 Tablespoons Olive Oil
Juice of 1 Lime
1 teaspoon Himalayan Pink Crystal Salt
Few Rounds of Freshly Ground Black Pepper
2 to 3 pinches Cumin Powder
2 pinches Cayenne Pepper
8 Large Basil Leaves
Blend on high speed till smooth and creamy.
Taste and adjust seasoning, if necessary.
Blend in any additions.
Pour soup into 4 bowls or cups and garnish with:
4 Large Basil Leaves,
sliced into chiffonade
and
Smaller Basil Leaves or
Edible Flowers for decoration
Delicious eaten right away.
May be stored covered in the refrigerator
to be eaten later in the day.
Soup will stay creamy without separating.
Enjoy!
Copyright © 2012 Caroline Ra.
All rights reserved.