Hey folks,

I was flipping through my VegNews magazine and came across a great savory dish to share! As I told you on Thursday, VegNews is SUPERB resource for all things veg. They are my go-to spot! Today's savory treat is from Jesse Miner. He is a vegan personal chef in the San Francisco Area. Here is a nice cool soup for a hot summer day!



12 whole tomatoes, destemmed and divided
1 tablespoon extra virgin olive oil
6 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 tablespoon agave nectar
1 teaspoon ground cumin
1/2 red onion, peeled and diced
1 medium cucumber, peeled, seeded, and diced
1 medium avocado, diced


Quarter 8 tomatoes and puree in a blender. If needed, add water to reach a thick tomato juice consistency. In a large bowl, pour puree through a fine metal sieve to remove any bits of skin and seeds.

Add olive oil, garlic, lemon juice, vinegar, agave, salt and cumin. Stir well to combine all ingredients. Chop remaining tomatoes and add to the soup with the red onion and cucumber. Chill for an hour and serve garnished with diced avocado.