- 4 tomates grandes bem maduros (de preferencia orgânicos)
- 1 abacate pequeno bem maduro
- 1 dente de alho pequeno
- sal e pimenta a gosto
- cebolinha verde picada
- um fiozinho de azeite de oliva extra virgem
- 1 colher de sopa de suco de limão
- salsinha picada para decorar
- 1 xícara de água filtrada
Se for usar tomates orgânicos pode manter a pele e sementes. Caso contrario, remova a pele e corte em pedaços grandes. Coloque os tomates e o alho no liquidificador e bata bem. Adicione o sal e pimenta a seu gosto e uma pequena porção de cebolinha verde picada (mais ou menos 1 colher de sopa). Bata novamente. Coloque a água aos poucos e continue batendo. Acrescente o abacate e o limão e bata de novo.
Você pode regular a cremosidade da sua sopa conforme a quantidade de água que acrescentar. Bata em velocidade máxima por uns 3 minutos (ou mais, dependendo da potencia do seu liquidificador) apenas para que a sopa "amorne". Por ultimo acrescente um fiozinho de azeite de oliva extra virgem, decore com ervas frescas e sirva imediatamente.
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RAW TOMATO AND AVOCADO SOUP
Once, I was in the mood to make some raw tomato soup on a very hot summer day and I didn't want to do any cooking. I wanted a creamy soup but I didn't have the soaked cashews ready. Then I remembered I had a ripe avocado in the fridge. I took the risk and was really surprised with the rich tasting outcome. The avocado doesn’t leave any of its taste in the soup because it has a neutral characteristic. It is only an agent to make it creamier and lighter. The tomatoes and other seasonings play a bigger role in this soup by making it rich and delicious. You can use herbs and spices as per your taste and also create other versions of this recipe. When you eat raw vegetables and fruits, vitamins and enzymes are untouched. This makes the dish a lot healthier and nutritious. I love the way it tasted, much more than I thought I would. Try it and you'll be surprised how amazing it is!
- 4 big organic tomatoes, very ripe
- 1 small avocado, very ripe peeled and diced
- 1 small garlic clove
- salt and pepper, to taste
- chives, chopped
- dash of extra-virgin olive oil
- 1 TBS lemon juice
- chopped parsley, for garnish
1 cup filtered water
If you’re using organic tomatoes, you can keep the peel and seeds. Otherwise, discard the peel and chop them into big chunks. Put tomatoes, avocado, garlic, chives and lemon juice in the blender and pulse until very well blended. Add water gradually and keep blending until smooth.
You can control how creamy it will be. The more water you add, the less creamy it is. Blend at high speed for about 1 to 2 minutes so that the soup "warms up" a bit. You may have to stop the blender once and push down the mixture by using a spoon. This soup doesn't take long to blend especially if you have a high-power blender, such as a Vitamix. It takes only a minute or two to blend all the ingredients but it takes a little longer if you have a lower-power blender. To increase a bit the temperature of the soup, blend a little longer and you will have a nice and tasty warm soup. When finish blending, transfer to a soup bowl. Add a dash of extra-virgin olive oil, garnish with whole or chopped parsley and serve immediately.
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