This is a fantastic vegetable smoothie that can be served chilled or warm as a soup. It has a distinct creaminess that makes it tastes like it was made with cream. Add as much spice as you like. You can use a can or two of canned tomatoes if you don’t have fresh. They are actually higher in lycopene, but frequently contain added sodium.
- 3 medium tomatoes
- 1 cup low sodium vegetable or chicken stock
- 1/4 cup cashews
- 1/2 stalk celery
- 1/2 carrot
- 1/2 green onion or 1/4 small onion
- 1/2 clove garlic
- 1 tbls. olive oil
- 4-6 sprigs fresh parsely
- pepper to taste – e.g. thai chilis, cayenne, black pepper
Be careful not to add too much garlic and onions. Both ingredients are much more powerful when used blended and raw. Consider adding the onions and garlic last, in small increments.