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Summer Tomato-Basil Soup
Serves 2
Ingredients
- 5-8 medium tomatoes
- ¼ lemon, peeled and seeded
- 1 avocado
- Large handful of sunflower or buckwheat sprouts
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped onion (or green onion)
- 1 clove garlic, chopped
- 1/3 cup raw cream
- 1 tablespoon raw unheated honey
- Dash cayenne
Directions
- Quarter tomatoes and blend until you have about 3 cups puree. Puree should be chunky, not smooth.
- Add all other ingredients and blend until desired consistency. Pour into serving bowls and top with sprouts.
Recipe modified from The Raw Gourmet by Nomi Shannon; ©1999 Nomi Shannon.
(Note: This was originally a vegan recipe. I added the raw cream and honey to give it a creamier consistency and slightly sweeter taste.)
SEVEN CRITERIA FOR FOOD SELECTION
- Whole
- Fresh and natural, preferably organic
- Real
- Local and Seasonal
- In harmony with tradition
- Balanced
- Enjoyable
- Tasty
- Delicious
“Eating a whole food means eating the whole food and all its parts, no matter what condition you eat it.” — Miriam Ballonoff Bach, Cooking With Love
About the Author
Miriam Ballonoff Bach, BA, has over fourteen years experience in nutrition and food service, including owning a restaurant and a whole foods lunch delivery service, and facilitating whole foods preparation classes and nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California. She can be reached at [email protected].
Check out other recipes from Miriam Ballonoff Bach:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2008 | Volume 32, Number 2
Copyright © 2008 Price-Pottenger Nutrition Foundation, Inc.®
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