Tomato Red Pepper Soup
Difficulty 5 minutes Serves 2
Isn't this soup lovely? A bright pop of red will bring life to your dinner table tonight! Lisa recommends using roma tomatoes for a meatier soup, but says to choose whichever variety looks the ripest and freshest. You may even choose to use garden tomatoes which you've frozen from the summer. Enjoy this recipe and be nourished by plenty of antioxidants lycopene and vitamin C!
Ingredients 3 ripe tomatoes, quartered
1 red pepper, chopped
2 carrots, chopped
4 tablespoons tahini
1 small clove garlic
1 teaspoon chipotle seasoning
juice of one lime
salt and pepper to taste
4 tablespoons celery, minced
1 tablespoon olive oil (optional)
Directions 1) In a blender, puree the tomatoes, red pepper, carrots, tahini, dates, chipotle, and lime juice until very smooth.
2) Add salt and pepper to taste. Garnish with minced celery and add a little swirl of olive oil, if desired.
Optional: If you like a thicker and even bolder soup, put the quartered tomatoes and chopped red peppers in the dehydrator for an hour or so before making the soup!