Yield: 1 Servings
|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|
|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.