1½ cup Nut or Seed Milk (Sunflower is cheapest)
1 Tomato (medium-large)
.33 Cucumber or 1/2 Zucchini
1 Avocado (small-medium)
1 teaspoon Pine Nuts (optional)
2 Black Olives
4 Tarragon Sprigs - remove stem, keep leaves
Cilantro (use about half as much as you do tarragon)
dash Olive Oil
1 tablespoon Red Onion (Minced)
½ teaspoon Italian Herb Mix (I used Frontier brand)
pinch Chili Flakes (to taste)
pinch Kelp powder (optional)
½ teaspoon Sea Salt (may need more/less)
sprinkle Goji Berries (for a nice color)
Put all ingredients in blender except 1/2 the avocado. Hopefully you’ve got a vita-mix – not sure if this would work with a normal blender. Blend on high for 30 seconds. Taste. Adjust salt, herbs, etc to your liking.
Garnish: Chop up other half of the avocado, chopped black olives, sprinkle of dulse flakes, hemp seeds, chili flakes, a little tarragon leaf for presentation.
DreamBrother's ThoughtsBy DreamBrother
A thick, creamy soup. Great for a cool spring night.
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