Spiced, Cold Tomato Ginger Soup

Yep, summer is the new soup season with this fresh and flavorful recipe that splashes inflammation right out of your body.

My chilled cucumber and arugula soup and chilled avocado and watercress soup also give Gazpacho a run for its money. Therefore, hop on the summer soup boat and try them all. I promise you won’t regret it. Bon voyage.

Ingredients: (Serves 2-4)

• 3 tomatoes
• 1⁄4 cup sun-dried tomatoes
  
• 4 ounces minced ginger
• 1/2 cup tahini
• 1 teaspoon cardamom
• 1 teaspoon cumin
• 1/2 teaspoon caraway
• 2 cloves garlic
• 1⁄4 cup chopped basil
• 1⁄4 chopped parsley
• 1⁄4 cup extra virgin olive oil
• 1 teaspoon salt (Celtic Grey, Himalayan, or Redmond Real Salt)

Directions:

1. Place all ingredients in a blender and blend to desired consistency.
2. Add filtered water to reach desired consistency if necessary.
3. That’s it—time for easy, breezy summer soup eating. 

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3x more anti-inflammatory than Turmeric. 1,000x more of an active antioxidant than Vitamin E, Echinacea, and Elderberry, and 3x more powerful than other Black Cumin Seed Oils.