Delicious cold soup

Yield: 1 Servings

Measure Ingredient
1 medium Large ripe tomato
3 \N Stalks of celery
1 \N Roasted red bell pepper with the juice that accumulated inside of it during roasting
⅓ bunch Fresh cilantro
3 mediums Carrots
¾ cup Water, about
7 ounces Firm low fat tofu, about (up to 8)
1 dash Ground black pepper

I made this soup this morning and it disappeared almost immediately: Cut up all vegetables and tofu and put them into a Vitamix (I don't know if it will work in a food processor or blender) along with the water and black pepper. Run at high speed until it becomes a blended liquid. There may still be a few chunks of carrots that will lend crunchiness to the soup.

Serve this just as it is or with a sprig of parsley or water cress.

Posted to fatfree digest V97 #010 by "Jeffrey Rubin" <jefrub@...> on Feb 26, 97.

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