By Diana Ross, Founder of Breast Cancer Yoga

Tomato & Avocado Summertime Soup

This amazing, easy to create chilled soup was shared with me by Elyse Clark who is an amazing Vegan Chef. I have made this soup (because I am addicted to it’s satisfying taste) twice within days. Plus I wasn’t a good sharer. I wanted it all to myself. I hope you enjoy it as much as I do.

Ingredients:
4 cups Cherry Tomatoes
1 whole pealed diced avocado
1 cup corn
1/4 cup olive oil
2 cloves of garlic (peeled and minced)
2 tablespoons fresh lime juice (2 limes)
2 tablespoons fresh lemon juice (1 large lemon)
1 teaspoon Cumin
1 teaspoon Pink Himalayan Salt
1/2 teaspoon red pepper flakes

Directions:
Place all the ingredients in high speed blender and blend until smooth.
Use blender, Vita Mix, or Cuisinart.
Top with avocados and fresh basil or cilantro.

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