Cascadilla Soup


Prep Time

20 minutes

Prep Notes

A raw, chilled creamy soup sure to satisfy.

Cooking Time

0

Yields

6 people

Ingredients

Picking Time: 5 minutes
Prep Time: 15 minutes, plus time to chill…

Juice:
5 – 6 really ripe organic, local farm or garden grown tomatoes, any variety
1 large red or orange pepper (optional)
2 carrots (optional)
Juice Options – think Bloody Mary – and V8 – celery, fennel, onion, kale, etc.
What’s in the garden, the CSA share or in the fridge?
Juice should equal about 4 cups.
Chill.

Directions

Combine with Above and Stir In:
1 cup local whole milk yogurt, from a local farm (optional)
1 seeded and chopped cucumber (optional)
½ fennel bulb , finely chopped (optional)
1 chopped scallion or red onion
1 clove garlic, crushed or grated on fine micro-plane
1 tsp. local honey or raw agave
1 Tbsp. fresh herbs, minced (dill, thyme, oregano, other)
Sea salt 
Freshly ground pepper

Mix in Garnish, Crunch & Protein:
1 – 2 cups cooked chick peas
1/2 chopped red or orange pepper
½ cup chopped fennel
1 Tbsp. freshly snipped chives


Switch up with what you have! Enjoy!

Notes

Are you curious about the benefits of eating raw food? - See more at: http://www.fromyourinsideout.com/cascadilla#sthash.kSQg0BO6.dpuf

Credit

Inspired by The Moosewood Cookbook