Ingredients (as always, as organic as possible)
1 Cup Unsweetened Organic Tomato Juice
½ Cup Carrot (chopped)
1 Cup (rounded) Organic Diced Tomatoes
¼ Cup Onion
1 Stalk Celery (with leaves)
½ tsp Erythritol (or honey)
¼ Cup Red Bell Pepper
Butter (around a quarter teaspoon)
Salt & Pepper to taste (I used less than a teaspoon of
Instead of Tomato Juice and Canned
Diced Tomatoes, use fresh. You have to slice up
the ones on the bottom (near the blades) thinly.
Or you'll just have to remove everything and
shake it up a bit, once or twice.
I have used up to seven different types of
tomatoes. This is heavenly.
You should note that because of the liquid
you needn't add any water to this recipe. However, you might have to
stop the blending, lift the top off quickly, push down the vegies, and then shake it
up so that everything gets blended.
The carrot, onion, and red bell pepper measurements are approximate.
I just used a big slice of bell pepper. The carrot I chopped up,
tossed into a measuring cup and eyeballed it.
The butter makes the lycopene in the tomatoes more bioavailable
since lycopene is an oil soluble nutrient. However, if you are
dieting, you can substitute Butter Buds.
I let the NutriBullet Rx run for about a minute then pressed the
Green button for two seconds and let her rip for the full seven
minutes. Because the solution was thick already, I did not have to
add anything to thicken it.
A great bowl of soup in under ten minutes.
Options (always options):
Instead of celery, try some zucchini.
And you can ALWAYS use "real" tomatoes. As soon as tomatoes were
available from my local farmers market, I started using them.
Heirlooms, yellow, grape and cherry tomatoes. Mix and match. Just
cut out the stem, cut in half and toss
into your NutriBullet Rx.
I'm looking forward later in the season to use some Green Striped
tomatoes (they're slightly tart) and perhaps a Brandywine.