Recipe - Delicious Cold Soup

1 md Large ripe tomato
3 Stalks of celery
1 Roasted red bell pepper with
the juice that accumulated
inside of it during
roasting
1/3 bn Fresh cilantro
3 md Carrots
Three fourths cup Water, about
7 ounce Firm low fat tofu, about (up
to 8)
1 ds Ground black pepper

I made this soup this morning and it disappeared almost immediately:

Cut up all vegetables and tofu and put them into a Vitamix (I don't know if
it will work in a food processor or blender) along with the water and black
pepper. Run at high speed until it becomes a blended liquid. There may
still be a few chunks of carrots that will lend crunchiness to the soup.

Serve this just as it is or with a sprig of parsley or water cress.

Posted to fatfree digest V97 #010 by "Jeffrey Rubin" jefrub@msn.com on
Feb 26, 97.