I literally just made this soup 20 minutes ago from veggies in my fridge that I had to use or else they would succumb to the dreaded mold and my guilt for spending money on fresh organic vegetables and being forced to throw them in the garbage. The thing I love most about raw soups is their quick preparation and easy clean up. Just roughly chop your veggies and throw them in a blender, pour and enjoy its nutritional goodness. I came up with this recipe on a whim and when I poured it into my bowl the beautiful pumpkin-like burnt umber color reminded me of autumn even though there is no pumpkin in the recipe. Here’s what you’ll need:

• 2 red peppers
• 1 tomato
• 1 avocado
• 2 small zucchini
• 1/4 raw pistachios
• handful watercress
• 2 Tbs cilantro
• 1/4 water or coconut water
• Salt, black pepper, cayanne pepper and chili pepper to taste

Blend in blender or food processor until desired consistancy and adjust seasonings if needed.

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