Makes 2-4 servings.

This soup also makes a great dipping sauce for sushi rolls.

2 Roma tomatoes or 1 large tomato, cut into halves & seeded
1 medium avocado, pit removed, & cut into chunks
2 cups coconut water; or 1 cup fresh-squeezed orange juice + 1 cup water
1 lemon, juiced
4 tablespoons Hikari Miso's Miso, soybean paste (or 2 tablespoons red miso & 2 tablespoons white miso)
1 tablespoon minced ginger
1 clove garlic
1/2 cup fresh water, or as necessary to thin
3 tablespoons chopped Chinese Parsley
1/4 cup finely chopped green onion, outer skin removed
4 teaspoons hulled hemp seeds or sesame seeds
2 teaspoons orange zest (optional)

In a blender or food processor, blend tomato, avocado, either the coconut water or the orange juice and water, lemon juice, miso, ginger, and garlic until smooth. Add 1/2 cup or more fresh water as necessary to thin the soup to desired consistency. We LOVED it thick and didn't add any water. Add chopped parsley & pulse until mixed in. Dish up desired amount. Sprinkle with chopped green onion and hemp seeds or sesame seeds and, if desired, orange zest.

Serve at room temperature or gently warmed. (we did room temperature and it was awesome)

5 stars!!!