Ingredients
6
large tomatoes (cored and cut into chunks) 2
avocados (peeled and cut into chunks) 1 cup
sun-dried tomatoes (roughly chopped) 2 tablespoons
fresh ginger (minced) 1 teaspoon
Celtic sea salt 2 teaspoons
chili powder 2 teaspoons
ground cumin 1 teaspoon
cayenne pepper 4
carrots (trimmed and cut into small dice) 4
celery stalks (trimmed and cut into small dice) 2
red bell peppers (trimmed and cut into small dice) 1
red onion (minced) 1⁄4 cup
olive oil 1
lemon (juiced)Yields:
Additional Notes
Sun-dried tomatoes are usually available dry or packed in oil. If you have dried tomatoes, soak them in enough hot water to just cover them until softened. Their soaking water makes a tasty addition to this dish. Sun-dried tomatoes packed in oil can be added directly to the blender. (Recipe #693)
Instructions
Blend tomatoes, avocados, and the drained sun-dried tomatoes in a food processor with the ginger, salt, chili powder, cumin, and cayenne. Pour into a bowl. Stir in the chopped vegetables, olive oil and lemon juice.
Taste and adjust the salt and seasonings to taste.