Creamy Tomato Tarragon
A thick, creamy soup. Great for a cool spring night.
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.
Chop up other half of the avocado, chopped black olives, sprinkle of dulse flakes, hemp seeds, chili flakes, a little tarragon leaf for presentation.