Raw Delicious Tomato Soup
Tomato soup was always my go-to comfort food. As tomato season draws to a close, the temperature drops (only to go back up again) and we have soooo many tomatoes from our CSA, it is time to try a new variation of an old favorite, and this one is delicious.
The idea of raw soup seemed crazy to me, so I had to experiment. The theory is that you can either heat it up slowly, keeping it under 100 degrees (and so, still alive) or, if you have a vitamix, you can heat it up in there for five minutes, until the jug warms up and vapors escape from the central lid once you remove it. This is from The Rawtarian, and I chose it because I had all the ingredients in our larder, and didn’t have to go shopping! I doubled the ingredients below as she says it was enough for one large bowl and I wanted more than one! I, also, only had one sundried tomato left, so that’s all I used in the doubling. I, also, used less water.
1 C Tomatoes, chopped
1/4 C Raw Cashew Nuts
1 sundried tomato
3/4 C water
1/2-3/4 Tsp celtic sea salt ( I did this by eye)
1 clove garlic (she calls for small, I used large)
1/2 C more of diced tomato – reserved for the end.
1/2 Tsp Braggs – my addition.
Throw everything, except the 1/2 cup of extra chopped tomatoes, into your blender, and blend until smooth. If you have a high-powered blender like a Vitamix or a Blendtec you can blend for some extra time for the soup to actually heat up.
Transfer to a bowl, and add some of the reserved tomatoes. Mix gently with a spoon. Grind on some fresh black pepper or smoked paprika