Raw Tomato Soup

As the days get cooler and the harvest of the garden starts to slow down, it is a great time to enjoy some raw soups and even freeze some for later.  One of my favorite soups is the tomato soup that I make regularly.  Served with a side salad with tuna or a baked sweet potato, it is a delicious dinner.  

Tomato Soup

 10-11 tomatoes chopped (I like romas or pear tomatoes as they are less watery)

1/2 red or sugar onion sliced

2-3 cloves of garlic peeled & chopped                               

fresh basil to taste (6-10 big leaves)                                      

crushed dill to taste                                                        

2 Tbsp lemon juice                                                          

1 tsp celtic sea salt                                                               

2 Tbsp olive oil

1/8-1/4 cup raisins

1-2 red bell peppers

1/4 jalepeno pepper

1/4 cup sundried tomatoes

1/4 C. water (can be omitted for thicker soup)

Dash (or more) cayenne pepper

Blend all ingredients above until smooth.

Add any of the suggestions below and enjoy!

Options:

1 avocado cubed

1 ear of corn cut from the cob

1/2 sweet yellow pepper

Can warm slightly if preferred, but keeping the temperature below 110 will mean all the enzymes and vitamins will still be fully present.  This gives your body a nutritional feast.