Once, I was in the mood to make some raw tomato soup on a very hot summer day and I didn't want to do any cooking. I wanted a creamy soup but I didn't have the soaked cashews ready. Then I remembered I had a ripe avocado in the fridge. I took the risk and was really surprised with the rich tasting outcome. The avocado doesn’t leave any of its taste in the soup because it has a neutral characteristic. It is only an agent to make it creamier and lighter. The tomatoes and other seasonings play a bigger role in this soup by making it rich and delicious. You can use herbs and spices as per your taste and also create other versions of this recipe. When you eat raw vegetables and fruits, vitamins and enzymes are untouched. This makes the dish a lot healthier and nutritious. I love the way it tasted, much more than I thought I would. Try it and you'll be surprised how amazing it is!
- 4 big organic tomatoes, very ripe
- 1 small avocado, very ripe peeled and diced
- 1 small garlic clove
- salt and pepper to taste
- chives, chopped
- dash of extra-virgin olive oil
- 1 TBS lemon juice
- chopped parsley, for garnish
- 1 cup filtered water
If you’re using organic tomatoes, you can keep the peel and seeds. Otherwise, discard the peel and chop them into big chunks. Put tomatoes, avocado, garlic, chives and lemon juice in the blender and pulse until very well blended. Add water gradually and keep blending until smooth.
You can control how creamy it will be. The more water you add, the less creamy it is. Blend at high spped for about 1 to 2 minutes so that the soup "warms up" a bit. You may have to stop the blender once and push down the mixture by using a spoon. This soup doesn't take long to blend especially if you have a high-power blender, such as Vitamix. It takes only a minute or two to blend all the ingredients, but it takes a little longer if you have a lower-power blender. To increase a bit the temperature of the soup, blend a little longer and you will have a nice and tasty warm soup. When finish blending, transfer to a soup bowl. Add a dash of extra-virgin olive oil, garnish with whole or chopped parsley and serve immediately.
All recipes, text and images shown are property of the Veganana's Blog. Show that you care mentioning the Veganana's Blog when you share or publish the recipes.