Raw Tomato Basil Soup
Author Notes: 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
Serves: 1-2
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4
fresh tomatoes, preferably organic heirloom varieties, cut into quarters
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1
tablespoon (bottled) julienned sun-dried tomatoes in oil
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1
cup loosely packed fresh basil leaves
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1/4
teaspoon sea salt
- 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.
- This recipe was entered in the contest for Your Best Tomato Recipe
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Looks amazing. I have a friend on a raw diet and am forwarding this ASAP. Can't wait for next summer's heirlooms so I can try!
I am always amazed at how creative raw chefs are. The whole concept of "raw" doesn't seem appealing on the face of it, but I am inevitably drawn to the recipes. Tomatoes are a great example of the transformative power of heat. I love a cooked pasta sauce or soup, for sure, but a raw sauce or soup is a whole other thing, and so, so, so good.
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