This refreshing, healing soup recipe literally takes about five minutes to prepare. Nothing is cooked so you are getting pure vitamins and minerals in every spoonful of this soup. If you want to make it even more spectacular, serve it in baked tortillas bowls (instructions below) and top each serving with diced avocado and a sprinkling of fresh cilantro.
- 1 cucumber, sliced into chunks
- 4 large ripe tomatoes
- 1/2 bell pepper, any color
- 2 cloves garlic
- 1 celery rib, chopped
- 1 tbsp lemon juice
- 1/2 sweet onion, quartered
- 3 tbsp red wine or balsamic vinegar
- 1/2 tsp salt
- dash black pepper
- 1 tsp chopped fresh parsley
- 1 tsp chopped fresh basil
- 1/4 tsp cayenne pepper (optional)
Simply combine all the ingredients in a blender or food processor, except the fresh herbs and process until smooth. Stir in the herbs, refrigerate until cool and serve with bread.
Baked Tortilla Bowls:
You will need corn or flour tortillas. One tortilla for each person.
You will also need tortilla baking shell pans (see ad below)
Preheat the oven to 450 degrees F.
Spray the inside of the shells with cooking spray and gently arrange tortilla inside the shell, pressing it in to take on the form of the shell. Then bake in oven at 450 for ten minutes until slightly browned but not dark..
Let the tortilla cool completely in baking shells before before removing.. The tortilla is still pliable when warm, and moving it will result in it losing its bowl shape. As the tortilla cools, it will harden until crispy.
Serve the cooled bowls filled with taco salad, soup, or any food served at room temperature, if desired.
Cooling, healing soup served in adorable, edible bowls.....Cynfully Good.