/rating_off.png "1 Star")
Loading...| 1 ripe avocado | |
| 1 teaspoon lemon juice | |
| 1 cup heavy cream , whipped until stiff | |
| 2 1/2 lbs green zebra tomatoes ( a specialty variety ) | |
| 1 large seedless European cucumber , seeded | |
| 1/2 lb yellow pepper , seeded and stemmed | |
| 1/4 lb celery rib | |
| 1 cup Italian parsley | |
| 2 poblano peppers , stemmed and seeded | |
| 1/3 cup olive oil | |
| 1 tablespoon sherry wine vinegar | |
| 1 tablespoon tomato paste | |
| 1/2 tablespoon salt | |
| 1 teaspoon fresh black pepper | |
| 4 cups vegetable stock or 4 cups water | |
| 1 yellow red and green heirloom tomato ( recommended pneapple for the yellow and brandywine for the red ) |
| 1. | Cut the avocado in half and scoop the meat into a blender. Add lemon juice and blend |
| 2. | Add the whipped cream and blend until smooth |
| 3. | Cut the tomatoes, cucumber, pepper, celery, parsley and poblano peppers into small pieces and add them to the blender |
| 4. | Add olive oil, sherry wine vinegar, tomato paste, salt, black pepper and vegetable stock to the blender |
| 5. | Blend until smooth and transfer to a container |
| 6. | Cover it and refrigerate for at least 2 hours or overnight. |
| 7. | Cut the yellow, red and green heirloom tomatoes to small pieces and garnish the soup according to your taste. |
Refreshing, low-calorie, high in vitamins and antioxidants
Not suitable for those allergic to any of the ingredients, may be too cold for some people
This soup is high in vitamin C which promotes a healthy immune system. It is also a great source of lycopene and other antioxidants which help prevent certain types of cancer. The avocado in the recipe provides healthy fats which help with nutrient absorption.
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