We had some friends from another boat over for dinner last night and they were my taste testers for a few new recipes. It might go without saying that our cruiser friends are not vegan (we have not met any other cruising vegans in person) and I like to see if I can make something that taste “good” in their opinions, not just “good for being vegan.” And they seemed to enjoy this soup and Marty and I liked it too! I didn’t come up with this myself; it’s a variation of another great recipe from my yoga teacher Dharma Mittra. It has the taste of energizing food!
What you’ll need:
-2 medium tomatoes, chopped
-1 cup cucumber, cubed
-1/2 cup zucchini, cubed
-1/2 cup cubed bell pepper (any color)
-1 medium avocado, halved
-1 cup spinach
-1/2 cup basil
-1 lemon, juiced
-4-6 (4 if they are big or 6 if medium) dates, soaked
What’s Next:
-Put aside half of the zucchini, half the avocado, and about a fourth of the tomato
-Put everything else in a food processor and blend until creamy
-Chop the ingredients you set aside
-Distribute the soup into small bowls adding the chopped zucchini, avocado, and tomato into each
*Serves 4 Marty’s as an appetizer*
What you’ll need:
-2 medium tomatoes, chopped
-1 cup cucumber, cubed
-1/2 cup zucchini, cubed
-1/2 cup cubed bell pepper (any color)
-1 medium avocado, halved
-1 cup spinach
-1/2 cup basil
-1 lemon, juiced
-4-6 (4 if they are big or 6 if medium) dates, soaked
What’s Next:
-Put aside half of the zucchini, half the avocado, and about a fourth of the tomato
-Put everything else in a food processor and blend until creamy
-Chop the ingredients you set aside
-Distribute the soup into small bowls adding the chopped zucchini, avocado, and tomato into each
*Serves 4 Marty’s as an appetizer*
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