Dr. Tina Marcantel, RN, NMD

Crunchy Tomato Soup

published by Dr. Marcantel on February 3rd, 2010 Print this page

How To Make This Crunchy Tomato Soup By Dr. Tina Marcantel

A quick and easy recipe that contains the antioxidant lycopene in the tomatoes, protein in the soy milk and chicken, and anti-microbials in the garlic and onions. It also tastes good!

Ingredients

  • 1 broasted chicken–deboned and chopped
  • 1/2 cup chopped onion
  • 1 large can tomato purée
  • 2-3 cloves chopped garlic
  • 1 cup soy milk (I use Soysilk–unsweetened)
  • 1 cup pecan or walnut pieces
  • 1 tablespoon chopped fresh basil
  • low-fat sour cream (dollop as topping)
  • 1 cup chopped cucumber
  • Tony Chachere’s Creole Seasoning

Directions

In blender mix tomato purée, soy milk, fresh basil, cucumber, onion, garlic, Tony’s seasoning to taste. Blend until smooth. Remove from blender and stir in nuts and chopped chicken. Serve in individual bowls with a dollop of sour cream. May be served warm or cold.

Here’s an interesting FOOD FACT from Wikipedia.com: “Unlike other fruits and vegetables, where nutritional content such as vitamin C is diminished upon cooking, processing of tomatoes increases the concentration of bioavailable lycopene. Lycopene in tomato paste is four times more bioavailable than in fresh tomatoes. Thus processed tomato products such as pasteurized tomato juice, soup, sauce, and ketchup contain the highest concentrations of bioavailable lycopene. Because lycopene is so insoluble in water and is so tightly bound to vegetable fiber, the bioavailability of lycopene is increased by food processing.”

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