6large tomatoes (cored and cut into chunks)
2avocados (peeled and cut into chunks)
1 cupsun-dried tomatoes (roughly chopped)
2 tablespoonsfresh ginger (minced)
1 teaspoonCeltic sea salt
2 teaspoonschili powder
2 teaspoonsground cumin
1 teaspooncayenne pepper
4carrots (trimmed and cut into small dice)
4celery stalks (trimmed and cut into small dice)
2red bell peppers (trimmed and cut into small dice)
1red onion (minced)
1⁄4 cupolive oil
Sun-dried tomatoes are usually available dry or packed in oil. If you have dried tomatoes, soak them in enough hot water to just cover them until softened. Their soaking water makes a tasty addition to this dish. Sun-dried tomatoes packed in oil can be added directly to the blender. (Recipe #693)
Blend tomatoes, avocados, and the drained sun-dried tomatoes in a food processor with the ginger, salt, chili powder, cumin, and cayenne. Pour into a bowl. Stir in the chopped vegetables, olive oil and lemon juice.
Taste and adjust the salt and seasonings to taste.