This is a satisfying soup. The spinach provides the base, and the lemon juice helps balance the taste of the spinach. The tomato and cucumber provide the liquid base, and the avocado makes it creamy. You can make a variation of this soup without the spinach. Garnish with fresh herbs such as basil and/or mint.

INGREDIENTS | SERVES 4

• ¾ cup tomatoes, chopped
• 1 cup celery hearts, chopped
• 1 cup cucumber, chopped
• ½ cup red bell pepper, chopped
• ½ cup avocado, chopped
• 4 tablespoons lemon juice
• 1 cup spinach
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional)
• ¼ cup water as needed
• 1 teaspoon paprika

1. Place the tomatoes, celery, cucumber, red bell pepper, avocado, and lemon juice in a high-speed blender or an S-blade food processor. Briefly process for approximately 30 seconds. If you have a conventional blender, juice the celery first or omit it.

2. Add the spinach, salt, cayenne pepper, and water to the blender. Blend until smooth.

3. Serve in soup bowls and garnish with a pinch of paprika.

PER SERVING:

Calories: 57 | Fat: 3 g | Protein: 2 g | Sodium: 322 mg | Fiber: 3 g