• 3 cups tomato puree (6-8 medium tomatoes, see note)
  • ¼ lemon, peeled and seeded
  • 1 avocado
  • Large handful of sunflower or buckwheat sprouts
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped onion (optional)
  • 1 small clove garlic, chopped (optional)
  • Additional sprouts
  • Basil flowers


Wait until summer when you can make this beautiful re soup from fresh, juicy, ripe organic tomatoes.

In a blender combine the tomato puree, lemon, avocado, sprouts, basil, onion and garlic. Blend and pour into serving bowls. Top the soup with sprouts and basil flowers. Serves 2

Note: To make the tomato puree: In a blender, break up the chopped tomatoes until you have a 3-cup yield. The tomato puree should be chunky, not silky smooth.

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