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Author Notes: While I like traditional cooked tomato soup as much as the next person, I think this raw tomato basil soup is even better, especially when you can make it with seasonal organic tomatoes. It’s a bit like a gazpacho, but with a paired down list of ingredients. It’s also easier to make than most gazpacho recipes. I grow a very large variety of heirloom tomatoes in my garden, so I like to mix different colored tomatoes in this soup. A combination of red and yellow tomatoes yields a soup that looks remarkably similar to a cream-based one. - WinnieAb —WinnieAb
Food52 Review: A very simple and lovely soup, especially with the avocado on top. - Cecilia —The Editors
- 4 large heirloom tomatoes
- 1 Tb. bottled sun-dried tomatoes in oil (or 3 sun-dried tomatoes, soaked in warm water to hydrate for 15-20 minutes, and then drained plus 2 tsp. olive oil)
- 1 cup loosely packed fresh basil leaves
- 1/4 tsp. sea salt
- additional fresh basil and diced avocado for garnish- optional
- Place all ingredients, except those for the garnish, in a blender (I use 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. Serves 1-2; I can easily eat this whole recipe myself.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes