I literally JUST made this for dinner, accompanied by flax crackers. A few more ingredients than I would like, but with everything on hand, and with the assistance of MY BEAUTIFUL NEW VITAMIX (YESSSS!), I whipped it up really fast. Pretty yummy, but mine needed more tomato and less avocado. I was in the mood for something a tad lighter. I picked up this recipe in the Washington Post, believe it or not.
Ingredients:
- 3 medium-sized green tomatoes, cored and diced
- 1 small orange or yellow bell pepper, cored and minced
- 1 medium-sized (7-inch) cucumber, peeled, seeded and diced
- A handful of flat-leaf parsley
- A handful of cilantro
- 1 ripe avocado, peeled, pitted and diced
- 1 medium clove garlic, minced or pressed
- ½ tsp salt (or more, to taste)
- 1 tsp ground cumin
- 2 to 3 tbpn extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp raw honey
- 1 cup cold water
- Black pepper and cayenne to taste
- Up to 4 tablespoons fresh lime juice (to taste)
Directions:
Combine everything in a large bowl and stir to mix well. Using an immersion blender or a regular stand blender, puree all or part of the soup, as desired. Transfer to a container with a lid, cover tightly and chill until very cold. Serve cold. Makes 4 to 6 servings.
