Raw Garden Vegetable Soup

1 small zucchini, chopped (about 1 cup)
1/2 cup water, plus 1/4 cup water to thin, if necessary
1 ripe roma tomato, seeded and chopped
1 celery stalk, chopped
1 green onion, sliced
Juice and zest of 1 lemon
1-1/2 teaspoons miso (white works best)
1 clove crushed garlic
Dash crushed red pepper
Dash salt
1 cup chopped spinach or chard
6 fresh basil leaves
1 ripe avocado, chopped

For a spicier soup, add a jalapeno.

Place the zucchini, 1/2 cup water, tomato, celery, green onion, lemon juice, lemon zest, miso, garlic, crushed red pepper, and salt in a blender and process until smooth. Ad the spinach and basil and blend again. Add the avocado and blend until smooth. Add the remaining 1/4 cup water to thin, if necessary, and blend briefly. Serve immediately. For a chilled soup, refrigerate for 30 minutes before serving.

Serving Size: makes 2 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user JILLPLOTKE.