Tomato season is upon us!! This is one of my favorite soups to make when heirloom tomatoes are in season. It's totally refreshing on a hot summer day and with the addition of avocado, quite satisfying. You can wash and prep the vegetables as early as the evening before, but blend them close to the time you'll be eating to preserve their full enzymatic power. Enzymes help with digestion and keep you looking young and glowing.
Ingredients:
- 1 cup water
- 1/2 cup cucumber, peeled
- 2 beautifully ripened heirloom tomatoes
- 1/2 an avocado
- 1 corn on the cobb
- pinch of garlic, minced
- 1 pinch Himalayan or Celtic sea salt
Garnish:
- 1 tablespoon chopped cilantro
- 1/4 cup ripe avocado, peeled, pitted, and cut into small dice
- optional: dash of your favorite hot sauce
Directions:
- Take corn off the cobb
- Chop cucumber, tomatoes, avocado, cilantro, and garlic into pieces small enough to be easily mixed in your blender.
- Blend the cucumber, avocado, tomato, and garlic in your blender and pulse until chopped, but still chunky. Don't over blend!
- Garnish with chunks of avocado, corn, and chopped cilantro.
- Add hot sauce, to taste, if desired.
Adina Niemerow, author of "Super Cleanse," has studied holistic cooking and nutrition at schools around the world and has worked with wellness retreats and restaurants including The French Laundry in Napa Valley, California. Please visit her website at AdinaNiemerow.com.
