The Virgin Bell Mary juice makes a succulent base for a smooth soup. Place prepared juice in a blender and add:

2 cups seeded, diced tomato
1 avocado
1 Tbsp olive oil
1 tsp agave nectar

1. Blend until smooth and season with sea salt and fresh black pepper.

2. Garnish with finely chopped basil.

Recipes are courtesy of Renée Loux; from The Balanced Plate and Living Cuisine.