Mexican Sun Soup

Inspired by my love of Mexican food and based on a salad recipe published in Alive!, my raw food transition book, this chunky soup satisfies on a cold or warm day!

Serving Size

• Fills a large bowl

Ingredients

• ½ to 1 pound of green leaf or romaine lettuce
• ¼ pound of grape tomatoes
• 2 plum tomatoes
• 1 small orange or yellow bell pepper
• ½ cucumber
• 10 grams of cilantro (packed handful)
• 10 grams of parsley (packed handful)
• 1 avocado
• Juice of 1 lemon
• Juice of 1 lime
• Cumin to taste (if desired)

Directions

• Tear the lettuce leaves in halves and toss into a blender.
• Add to the blender most of the cilantro and parsley, saving some for garnish, and all of the avocado and lemon and lime juice.
• Blend and pour into a bowl. I highly recommend using a high-powered blender such as a Vitamix blender, outfitted with variable speed and a tamper, or wand, to push food its blade.
• Dice the tomatoes, bell pepper and cucumber and add to the bowl.
• Garnish with the remaining cilantro and parsley.

Watch a Fruit-Powered Video on How to Make Mexican Sun Soup