Title: Pesto Soup
Categories: Vegtime4
Yield: 6 servings

1/2 c Chopped tomato
1/3 c Finely chopped onion
1 sm Clov garlic; chopped
1/2 c Shredded carrot
1/4 c Shredded beet
1/4 c Pine nuts
3/4 c Fresh basil; loosely packed
2 tb Bragg Liquid Aminos
1 tb Raw apple cider vinegar;
-(optional)
2 c Water or as necessary; up to
-3
Fresh basil leaves for
-garnish; (optional)

6 SERVINGS DAIRY-FREE

This chilled, savory blend of fresh, ripe tomatoes, herbs and veggies is a
great starter for any meal, and can be on your table in no time.

Combine all ingredients in blender or food processor, and process until
finely chopped but not smooth. Divide among serving bowls. Garnish with
basil leaves if desired.

PER SERVING: 61 CAL.; 3G FROT.; 4G TOTAL FAT (1G SAT. FAT); 6G CARB.; 0
CHOL.; 124MG SOD.; 2G FIBER.

Converted by MC_Buster.

By Kathleen on Feb 20, 1999.

Recipe by: Vegetarian Times, June 1998, page 43

Converted by MM_Buster v2.0l.