1 large tomato, plus extra to garnish
1/2 Lebanese cucumber
1/2 red bell pepper(capsicum), plus extra to garnish
1 spring onion (shallot)
2 teaspoons macadamia oil, olive oil will suffice too.
1/4 teaspoon paprika
2 teaspoons lime or lemon juice - add more or less to taste
salt and pepper to taste
Blend all the ingredients in either a blender or food processor until coarsely chopped and flowing.
Place in your freezer compartment for 5-10minutes to chill down ready for serving.
Pour off into a soup bowl and garnish with tomato, bell pepper and spring onion. Serve with Sunny Seed Bread.
Recipe Copyright Scott Mathias 2014. Let's Eat RAW recipe book. New Holland Publishers.