Vine Ripened Tomato Soup Recipe with Feta
Simple and savory
Posted August 31st, 2011 by noelle | View Comments
Fresh, uncooked foods are packed with enzymes. Enzymes boost your body’s rejuvenation work and help fight tired skin and wrinkles. As summer winds down, take a moment to celebrate a few summer tomatoes in this simple soup. I have been enjoying this soup as an appetizer for lunch this week. I love this soup with a few feta crumbles. Sometimes I’ll also sprinkle a few of these olive oil and rosemary chips on top.
Vine Ripened Tomato Soup Recipe with Feta
Serving Size: 1 (16 ounces) ~200 calories
Ingredients
3 medium vine ripened tomatoes*, roughly chopped
1/4 English hothouse cucumber*, roughly chopped
1 cup spinach*, packed
2 tablespoons fresh dill, stems removed, roughly chopped
1 ounce feta, crumbled
sea salt and pepper to taste
* Consider buying organically, when possible. Learn more here.
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Tomatoes Tomatoes are a favorite food of health beauties because they are rich in lycopene, a powerful anti-oxidant. Lycopene has been shown to help in the fight against cancer, heart disease as well as high cholesterol.
- Spinach Dark leafy greens, including spinach, are loaded with vitamins and minerals, antioxidants and blood alkalinizers for superior health and energy.
- Dill Detox beauties embrace dill as a digestive aid.
Directions
Combine tomatoes, cucumber, spinach and dill into a Blendtec, or good powerful blender until smooth and creamy. Season generously with sea salt and pepper. Garnish with crumbled feta and a touch of fresh dill, if desired. Enjoy!
