Ingredients

• 3 cups tomato puree (6-8 medium tomatoes, see note)
• 1/4 lemon, peeled and seeded
• 1 avocado
• Large handful of sunflower or buckwheat sprouts
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped onion (optional)
• 1 small clove garlic, chopped (optional)
• Additional sprouts
• Basil flowers

Directions

1. Wait until summer when you can make this beautiful re soup from fresh, juicy, ripe organic tomatoes.

2. In a blender combine the tomato puree, lemon, avocado, sprouts, basil, onion and garlic. Blend and pour into serving bowls. Top the soup with sprouts and basil flowers. Serves 2

3. Note: To make the tomato puree: In a blender, break up the chopped tomatoes until you have a 3-cup yield. The tomato puree should be chunky, not silky smooth.

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