Whole Living Daily

The Best Way to Use Up Late-Summer Tomatoes: Soup!

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My mom dropped by this week with tomatoes from her garden. I've been enjoying the plump fruit tossed with fresh basil and mozzarella, sliced on salads, tucked into a simple sandwich with avocado, and blended in soups. Savory blended soups are great; like a fruit smoothie, they're packed with nutrients and super quick to put together. I've been enjoying this blended tomato soup as an appetizer for lunch this week. I love it topped with a few crumbles of feta. Also nice to sprinkle a few olive oil and rosemary potato chips on top.

Late-Summer Blended Tomato Soup
Serves 1

3 medium vine ripened tomatoes, roughly chopped
1/4 English hothouse cucumber, roughly chopped
1 cup spinach, packed
2 tablespoons fresh dill, stems removed and roughly chopped, plus more for garnish
1 ounce feta, crumbled
Sea salt and pepper to taste

Here's why tomatoes are so stellar for your health:

Tomatoes are a favorite food of health beauties because they're rich in lycopene, a powerful antioxidant. Lycopene has been shown to help fight cancer, heart disease, and cholesterol.

Combine tomatoes, cucumber, spinach, and dill into a powerful blender and blend until smooth and creamy. Season generously with sea salt and pepper. Garnish with crumbled feta and a touch of fresh dill. Enjoy!

Noelle Twiggs is the creator of GreenLemonade. Born from both the lessons of successes (detox 101: yes!) and failures (gym-rat diet: no!), the lifestyle website provides practical—and palatable—tips, tricks, and recipes to help everyone feel more happy, energetic, and well nourished.

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