Pesto soup

Yield: 6 servings

Measure Ingredient
½ cup Chopped tomato
⅓ cup Finely chopped onion
1 small Clov garlic; chopped
½ cup Shredded carrot
¼ cup Shredded beet
¼ cup Pine nuts
¾ cup Fresh basil; loosely packed
2 tablespoons Bragg Liquid Aminos
1 tablespoon Raw apple cider vinegar; (optional)
2 cups Water or as necessary; up to 3
\N \N Fresh basil leaves for garnish; (optional)

6 SERVINGS DAIRY-FREE

This chilled, savory blend of fresh, ripe tomatoes, herbs and veggies is a great starter for any meal, and can be on your table in no time.

Combine all ingredients in blender or food processor, and process until finely chopped but not smooth. Divide among serving bowls. Garnish with basil leaves if desired.

PER SERVING: 61 CAL.; 3G FROT.; 4G TOTAL FAT (1G SAT. FAT); 6G CARB.; 0 CHOL.; 124MG SOD.; 2G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 20, 1999.

Recipe by: Vegetarian Times, June 1998, page 43 Converted by MM_Buster v2.0l.

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