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This soup is a natural pairing of summer’s freshest ingredients. For a richer dish, use basil pesto in place of the basil chiffonade.
By Del Sroufe,
Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.see more from this author