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A refreshing and cool soup to be enjoyed on a hot day!

Makes 6 Cups  •  Serving size: 1 cup = 1 Fat, 1 Fruit, and lots of raw Veggies

INGREDIENTS

  • ¼ cup sundried tomatoes
  • ½  cup fresh orange juice
  • 1 Tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 cup raw walnuts
  • ½ cup red onion, chopped
  • 2 garlic cloves
  • ½ cup fresh basil
  • ½ cup fresh flat leaf parsley
  • 2 Tbsp fresh oregano (or 1 Tbsp dried)
  • 1 cup celery, chopped
  • 2 Persian cucumbers, chopped
  • 2 cups ripe tomatoes, roughly chopped
  • 1-2 cups water, optional

Topping:

  • 1 cup diced heirloom tomatoes

DIRECTIONS

1.  Soak sundried tomatoes in orange juice, sea salt, and apple cider vinegar for at least one hour. Add it all, including the orange juice, into a food processor, pulse until almost smooth.

2.  Add walnuts, red onion and garlic into food processor, puree… Stopping and scraping the sides as needed.

3.  Add basil, parsley, oregano, celery, cucumbers, and tomatoes. Pulse until almost smooth, adding water if needed to reach desired consistency.

4.  Serve topped with a drizzle of olive oil and a ¼ of a cup fresh, diced heirloom tomatoes.

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