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A thick raw vegan soup inspired by Mexican cuisine

Mexican Sun Soup

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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

 

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