In a Blender, blend together:

7 Tomatoes

1 Zucchini

2 cloves of Garlic

½-1 tsp of Real Salt

½ cup of Oil (Olive or Grape seed or Sunflower or Avocado)

2-4 cups of Water (to fill the pitcher)

Pour a serving into soup bowl.

Garnish with tomato wedges, avocado, dill and parsley in each plate.

Options: Add a handful of sprouted garbanzo beans (chick peas) and/or sprouted almonds, sunflower seeds, millet, buckwheat. If you don’t care to stay raw, you may also add any cooked rice, buckwheat or millet, for something to chew on in the soup.

Serves about 8.

Note: The rest of the soup can be saved in refrigerator in a glass, tightly closed container for use the following day as well.

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