Raw Food Recipe: Tomato Red Pepper Soup

$2.70 per serving

ingredients

• 3 ripe tomatoes, quartered ($3.00)
• 1 red pepper, chopped ($.60)
• 2 carrots, chopped ($.10)
• 4 tablespoons tahini ($.80)
• 4 dates ($.40)
• 1 small clove garlic
• 1 teaspoon chipotle seasoning 
• juice of one lime ($.50)
• salt and pepper to taste
• 4 tablespoons celery, minced 
• 1 tablespoon olive oil (optional)

This soup makes a beautiful color that is cheerful any time of year. Meatier tomatoes, such as Romas, make a thicker soup and are ideal if you can find them. If not, just look for the freshest tomato available. I used frozen tomatoes from the summer garden, which worked out really well.

In a blender, puree the tomatoes, red pepper, carrots, tahini, dates, chipotle, and lime juice until very smooth. 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!

nutritional information:      calories: 262      fat: 15 gr      carbs: 26 gr      protein: 10 gr