Raw Tomato, Red Capsicum & Chipotle Soup
1½ tsp chipotle chili powder
1 tsp smoked paprika powder
1 large red capsicum, roughly chopped
6 ripe tomatoes, chopped into quarters
1 lemon, cut in half
½ cup sundried tomatoes
3 sticks celery, roughly chopped
2 garlic cloves, roughly chopped
1 tsp cumin powder
1½ cups water
4 whole dates, seeds removed
2 avocado, skin and seed removed
1 handful coriander leaves
½ red onion, finely diced
Put all chopped ingredients into a blender. Add one and a half cups of water and blend to a smooth puree. Add one avocado and blend again to a smooth puree. Pour into 4 bowls. Top with diced red onion, avocado and coriander. The soup can be served cold or slightly warmed (up to 118 degrees) to maintain the raw enzymes.
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