Fresh Tomato Soup
2 cups hot water
½ cup almonds (soaked overnight)
¼ cup onion
4 roma tomatoes
1 large carrot, with skin cut into 1 inch pieces
Blend water and almonds on high for 2 minutes. Add onion, tomatoes, bouillon, carrot pieces and blend until smooth. Season with salt and black pepper. Pour into bowls and top with chopped cilantro. Serve with a salad and whole wheat bread.