| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | md | Large ripe tomato |
| 3 | Stalks of celery | |
| 1 | Roasted red bell pepper with the juice that accumulated inside of it during roasting | |
| 1/3 | bn | Fresh cilantro |
| 3 | md | Carrots |
| 3/4 | c | Water, about |
| 7 | oz | Firm low fat tofu, about (up to 8) |
| 1 | ds | Ground black pepper |
INSTRUCTIONS
I made this soup this morning and it disappeared almost immediately: Cut up all vegetables and tofu and put them into a Vitamix (I don't know if it will work in a food processor or blender) along with the water and black pepper. Run at high speed until it becomes a blended liquid. There may still be a few chunks of carrots that will lend crunchiness to the soup. Serve this just as it is or with a sprig of parsley or water cress. Posted to fatfree digest V97 #010 by "Jeffrey Rubin" <jefrub@msn.com> on Feb 26, 97.
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