Raw Garden Vegetable Soup - cooking recipe

Ingredients

1 small zucchini, chopped (about 1 cup)
1/2 cup water, plus 1/4 cup water to thin if necessary
1/2 tomatoes, chopped
1 stalk celery, chopped
1 green onion, chopped
1 tablespoon fresh lemon juice
1 1/2 teaspoons miso, mellow white
1/2 teaspoon garlic (1 clove)
1 dash cayenne
1 dash salt
1 cup spinach, chopped
6 fresh basil leaves
1/2 avocado, chopped

Preparation

Place the zucchini, 1/2 cup water, tomato, celery, green onion, lemon juice, miso, garlic, cayenne, and salt in a blender and process until smooth. Add 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 2 hours before serving.