A simple and delicious way to use garden fresh tomatoes and basil. Easier to make than gazpacho because the ingredient list is paired down to the basics... —WinnieAb
fresh tomatoes, preferably organic heirloom varieties, cut into quarters
(bottled) julienned sun-dried tomatoes in oil
loosely packed fresh basil leaves
In This Recipe
Place all ingredients, except those for the garnish, in a blender (I use a high speed blender called a Blendtec) and process until fairly smooth. If you want it to be completely pureed, blend away until it’s the consistency you like; I personally prefer it to retain some texture.
Pour into bowl(s) and add diced avocado and additional fresh basil to garnish, if desired.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.