GLOWing Raw Tomato Soup

By Mascha Coetzee
Yield 4 servings

Ingredients:

• 7 ripe tomatoes
• 1 Lebanese cucumber
• 1 yellow or red capsicum
• 10-12 sun-dried tomatoes
• ¼ purple red onion
• 2 garlic cloves
• 2 dates (if you enjoy a little bit of sweetness)
• 2-3 tablespoons cold pressed olive oil
• 1 tablespoon lime or lemon juice
• 1 teaspoon of your favorite seasoning or sea salt
• 1 cup chilled filtered water
• ½ – 1 small red chili (if you like to spice it up)
• leaves of 6 stalks of parsley

Method:

1. Cut tomatoes in halves and puree for about 40-50 seconds in the blender/food processor. (By processing tomatoes for some time in the blender, we encourage a higher concentration of bioavailable lycopene.)
2. Place the remaining ingredients in the blender (excluding chili and parsley) and pulse until smooth.
3. Add chili (if using) and parsley and pulse until they are finely chopped.
4. Refrigerate for 10-15 minutes, if you prefer your soup chilled, or serve immediately.