A refreshing, vibrant raw soup: light, satisfying, and packed with sun-grown energy.
Ingredients
- 5 medium ripe tomatoes (or 8-10 small tomatoes)
- 1 medium cucumber
- 1 large ripe avocado
- 4 fresh soft dates (or 2 Medjool)
- Juice of 1 lemon (freshly squeezed)
- 2 green onions
- A generous handful of fresh basil leaves
- Himalayan pink salt, to taste
- Optional: 1 small mild fresh hot pepper (or ½ pepper if very spicy)
- Optional: 1–2 tsp olive oil (for extra richness)
Method
- Roughly chop the tomatoes, cucumber, basil, avocado, green onions, dates, and (optional) hot pepper.
- Place all ingredients into a high-speed blender.
- Add the lemon juice and salt.
- Blend until the texture is smooth and creamy, but still alive and vibrant.
- Taste and adjust: more salt, more lemon, more dates… trust your instincts and your tongue.
Notes
- If you want a thinner soup, add a bit more tomato, not water, to preserve flavor.
- If you want a creamier soup, add more avocado.
- If the tomatoes are not sweet, add one extra date.
This soup loves adaptability: every batch can be slightly different depending on your produce and that’s part of the magic.
Storage
Store in the fridge in a sealed container. Best enjoyed within 1–2 days while the living enzymes are at their peak.
Serving Suggestions
- Enjoy chilled, straight from the blender
- Top with chopped basil, diced cucumber, or cracked pepper
Philosophy of this recipe
Living foods carry sunlight, electrons, and life-energy. You feel the difference immediately: energy after eating rather than fatigue.
Watch Ayşegül make it
Video tutorial here:
Enjoy cooking with her in real time, like being in her kitchen.
