Name: Raw Vegan Tomato-Pepper-Avocado Soup
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Ingredients: 5 medium tomatoes, chopped; 1 green pepper, seeded and chopped; 2 tbsp chopped, peeled shallot; 1 ripe avocado, peeled, pitted and chopped; 2 celery stalks, chopped; Juice of one large lemon; 2 garlic cloves, peeled; ½ cup chopped fresh parsley,; ¼ cup chopped fresh basil; ½ teaspoon sea salt; 2 tablespoons nutritional yeast; 2–3 cups water

Make this refreshing vegan soup in less than 15 minutes. Just chop, blend and serve.

Somewhere between gazpacho and a green shake, it’s jade green in color and loaded with vitamins and nutrients.

tomatoes, garlic, shallot, parsley, green pepper, avocado, celery, nutritional yeast and lemon - ingredients for a raw soup — Gather everything together and then throw it in a blender.

I love the vibrant, fresh taste, but also appreciate the health benefits. Yes, you might get a mild garlic-onion breath, but your body is getting natural antibiotics.

Plus, parsley contains an enormous amount of chromium.

Chromium is important for the cardiovascular system and cholesterol management. It helps us cope with sugars, manage weight, and maximize fitness potential.

Raw Vegan Tomato-Pepper-Avocado Soup in two glasses and served with straw — Serve it with extra sticks of celery, a piece of parsley, finely diced shallot, and lemon slice. And don’t forget the straws!

Another raw recipe that’s delicious and packed with nutritional goodies is this salad:

Seaweed-Vegetable Salad With Ginger-Lemon Dressing

Now you.

What do you put in your green smoothie, shake, smoothie?

Tell me in the comments.

Raw Vegan Tomato-Pepper-Avocado Soup

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Author: Michal Martinek
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Yield: Serves 4

Print Recipe

Description

Somewhere between gazpacho and a green shake, it’s made with raw ingredients and loaded with vitamins and nutrients.

Ingredients

Scale

5 medium tomatoes, chopped
1 green pepper, seeded and chopped
2 tbsp chopped, peeled shallot
1 ripe avocado, peeled, pitted and chopped
2 celery stalks, chopped
Juice of one large lemon
2 garlic cloves, peeled
½ cup chopped fresh parsley,
¼ cup chopped fresh basil
½ teaspoon sea salt
2 tablespoons nutritional yeast
2–3 cups water

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Instructions

Place all ingredients in a blender and add 2 cups of water. Blend until smooth.
Keep adding water by a 1/4 cup to adjust how thick or thin you like it. Taste for salt and add more if you like
Serve cold. This soup will last for up to five days in the refrigerator.

Notes

Nutritional yeast adds a nice cheesy and creamy taste, but it’s not a raw product as it has to be pasteurized. Skip it if you only eat raw vegan diet.

Raw Vegan Tomato-Pepper-Avocado Soup