Unconventional soup and salad
This soup and salad lunch with bread came about quite haphazardly. I was scrounging around for ingredients and this was the result: raw tomato soup with leftover marinated veggies and mushrooms, with a piece of Lydia’s Organics Sunflower Seed Bread.
Recipe for raw tomato soup (in a high-speed blender):
2 tomatoes
3-4 basil leaves
Dash of dried Italian herbs
1 garlic clove
1/2 avocado
1 cup water
For the marinated veggies recipe, click here. I think I put this together in less than 10 minutes and hoovered it in less than five. Busy days require quick, nourishing lunches.
Do you make it up as you go along on the raw path? I used to eyeball my recipe notebook to make dishes but now I just let my instincts take over and somehow it turns out at least edible, if not surprisingly delicious.
