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.