This is a recipe for a raw, living soup that is fairly hearty for this cold weather! If you would like to warm it but keep enzymes intact, you can place it in a dehydrator at 115 degrees or VERY lightly warm it on the stove. You may also blend it a few times to let it warm in the blender.
1 cup coconut water (preferably from a fresh young coconut, or purchase packaged RAW coconut water)
1 cup zucchini
1 cup tomato
juice of one lemon
1 small avocado
1/2 cup parsley
1/2 cup cilantro
1 tsp. sea salt, or to taste
2 TB. nama shoyu (unpasteurized soy sauce)
1 tsp. jalapeno pepper
2 TB tahini
4 TB olive oil
1/2 tsp. Italian herb mix (basil, thyme, oregano, garlic)
Blend all ingredients together. If you have a large blender like a Vitamix or Blendtec, you can double the amount. If the soup is too thick, add some water.
Final touch: 1 small zucchini, grated
1/2 cup tomato, diced.
Divide these non-blended vegetables into the soup bowls. Decorate with leaves of parsley.