Our tomato harvest this year has been our most successful ever. It’s our first year starting the plants from seed with our new greenhouse, and the results have been amazing.
And can I just give a shout out to heirlooms? I love the rich color variations, ranging from “tomato” red (haha) to deep violet. And the sweet, true tomato flavor completely spoils me. I don’t know how I’ll go back to store bought this winter (yes, I do try to eat seasonally, but I just can’t go 6+ months without fresh tomatoes).
With all these beautiful tomatoes to play with, I’ve been busy experimenting in the kitchen this year. One of my favorite new recipes is a very simple cold tomato soup that allows the pure flavors of the tomatoes to shine. The soup is packed with healthy ingredients, naturally rich, and completely vegan. With a bit of attention to ingredients, this summer soup can easily be made raw.
Tomato Summer Soup
Ingredients:
- about 6 medium-small tomatoes
- 1/2 cup packed fresh basil
- 1 clove garlic
- 1 tsp agave*
- 1/4 cup olive oil*
- salt to taste
*Not all agave nectars and olive oils are raw, but raw versions are available. Try Xagave and Bariani olive oil.
Instructions:
The instructions are really pretty easy–put everything in a food processor and voila! I chop the tomatoes into fourths before blending, as well as the garlic. I recommend serving this soup in small bowls or cocktail glasses, as it really is rich.
Variations:
I’ve also made this soup with a combination of basil and parsley, as well as extra garlic. With these ingredients, you can’t go wrong. A bit of parsley is delicious, and more garlic to taste only ups the health benefits.
For the raw foodies among you, I think this would make a great raw sauce for zucchini pasta.
Once again, enjoy!
Yum! Thanks for the great recipe!
Can’t wait for this soup!
I hope you all like it! And thank you so much for checking out my new blog!