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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