Summer may be coming to a close. But if you’re still finishing up the summer’s bounty of produce, you may want to enjoy this simple raw soup. The recipe calls for three basic ingredients representing three colors!
Tomatoes are native to western Central and South America. The English word tomato comes from the Spanish tomatl, first appearing in print in 1595. French botanist, Tournefort gave the Latin botanical name, Lycopersicon esculentum, which translates to “wolfpeach.” Peach is in reference to its being round and luscious and wolf because it was erroneously considered poisonous. As a member of the Nightshade Family (along with potato, eggplant, tobacco and deadly nightshade), tomatoes were once thought to be poisonous (although the leaves are poisonous) by Europeans, suspicious of this shiny bright fruit. Tomatoes are cool in energy and sweet and sour in flavor. Although they are acidic, they have an alkalinizing effect on the blood.
Tomatoes contain beta carotene, B complex vitamins, vitamin C, vitamin E, phosphorus, potassium, sulphur, quercitin, and lycopene. Processing tomatoes with some oil enhances the absorption of lycopene, which is fat soluble.
Corn (Zea Mays) is technically a grain, rather than a vegetable, and a member of the Poaceae (Grass) Family. The genus name, Zea is from the Greek, meaning grain.
Corn was cultivated in the Americas long before white settlers arrived and was hybridized originally from a wild grass called teosinte. The Corn Mother was worshipped as a deity in pre-Columbian times as a symbol of fertility, eternity and resurrection. Corn is said to be governed by the Sun, the element of Fire and symbolize Protection and Spirituality. Early corn ears were from one-half to two inches long. The Incas, Mayans and Aztecs used corn as currency, jewelry and building material. Hopis offered cornmeal in rituals. Yellow corn is said to symbolize the North, white the East, red the South and blue the West.
Corn is a neutral, sweet, tonic food appropriate in summer, as it is more cooling than other grains. Corn is rich in beta-carotene, vitamins B, C, folic acid, E, and the minerals iron, magnesium, phosphorus, potassium and zinc. It is an excellent source of fiber and essential fatty acids. Yellow corn is more nutritious than white. Choose organic non-GMO and help create the planet of your choice!
Next: The “green ingredient” and the delicious recipe for Simple Summer Soup
Avocado (Persea americana, P. gratissima) is a member of the Lauraceae (Laurel) Family and native to Central America. There is evidence that avocado trees flourished some 50 million years ago, in what we now call California and may have been food for dinosaurs! The English word avocado is a corruption of an Aztec word, ahuacacuahatl, meaning “testicle tree,” insinuating this plant’s tradition as an aphrodisiac.
Avocado contains about 20 percent monosaturated fat, which helps to maintain the beneficial type of cholesterol, the HDL, or high density lipoprotein. Avocado is rich in vitamin E, B vitamins, beta-carotene, potassium (two to three times that of bananas), fluorine, copper and lecithin.
Simple Summer Soup
2 ears of corn cut from the cob
2 avocados, peeled
1 or 2 tomatoes
1 teaspoon Celtic salt
2 cups water
Put all of the ingredients in a food processor and pulse! Voila