I've experimented with quite a few raw soup recipes before, but most of them required that I add in some macadamia nuts, avocado, or other high-fat foods to make them more palatable. Not so with this recipe, this one is delicious just as it is.
-1/2 large cucumber
-1 head baby bok choy
-1 cup cherry tomatoes
Peel the cucumber and slice off the leafy, green parts from the baby bok choy, leaving just the whitish base. Set the cucumber skin and bok choy leaves aside, they can be used as garnishes in a salad or other recipe.
In a blender, add the peeled cucumber, sliced bok choy and cherry tomatoes. Chop the lemon and tangerine in half and squeeze the juice into the blender. Blend everything thoroughly.
If you like, you may garnish this soup with chopped basil, chives, and/or cilantro to taste.
Serve and devour immediately.