This raw soup, Lorenzos Tomato-Avocado soup, is a wonderful soup for lunch, entree, and to serve guests for dinner.
A friend of mine serves this soup every time we go to his house, and my husband and I can’t get enough! He says he has experimented with it a lot and found that the only crucial ingredients that cannot be omitted or substituted are the avocado and tomato, which is why I gave it the name, LorenzosTomato-Avocado Soup. S.S
Raw soups are an addition to your raw diet by adding a whole different level of food choices. They are usually very easy and quick to make, and frequently will feel very "gourmet" as you sit down to enjoy them. For those of you who just cannot handle the thought of eating them cold, I recommend you try some first. I was tickled about how well they taste and found temperature not a deterrent. However, if you still can't stand the thought...raw soups can be warmed up to 110 degrees and still maintain the integrity and nutritional benefits of the enzymes.
2 cups of water
1 large tomato
1 ripe avocado
2 cloves of garlic
Juice from a small lime
½ to ¾ cup broccoli
1 big, red kale leaf
4 small chilies or 1 jalapeño (optional — omit for hygienic purity)
4 to 5 stalks of bok choy
1 inch of fresh turmeric
1 red bell pepper
¼ cup of flaxseeds
1 teaspoon of powdered sea vegetables
2 tablespoons of raw apple cider vinegar (or substitute lemon juice)
2 tablespoons of nama shoyu (optional)
Blend ingredients in Blend-Tec or Vita-Mix until very creamy. Serves 2 to 4.
This really is a delicious soup and full of nutrition. I think it is a great testament to have someone enjoy a dish so much that the creator names the soup after them. Very sweet.