In a small saucepan, boil tomatoes in 4 cups water for 30 seconds; remove with spoon and plunge into bowl of ice-cold water, 1 minute. Peel tomato skins, cut into quarters, and scoop out seeds. Dice tomatoes. Combine tomatoes and remaining ingredients in a bowl. Use as a chip or veggie dip.
This Ayurvedic soup recipe, from Sahara Rose Ketabi's new cookbook, Eat Feel Fresh: A Contemporary Plant-Based Ayurvedic Cookbook, will bring your Root Chakra into balance with ingredients and hues that relate to each of the seven major energy centers.