On my recent family trip to Pennsylvania just this past weekend (where my husband was getting certified as a rescue diver at the Dutch Springs, a spring-fed lake located north of the city of Bethlehem, a spot super-popular with local divers), we visited a couple of farms and wineries, including this Amore Winery and Amore Farm store, where I purchased – among other things – a huge basket of ripe tomatoes.
Huge, meaning 25 pounds, or perhaps more.
That’s a lot of tomatoes as far as I’m concerned!
Talk about buying local and buying in bulk, LOL.
(The whole basket was 14.99, so it’s about 60 cents per pound of really ripe, tasty tomatoes – not bad!)
We also bought lost of deliciously sweet and juicy peaches, corn, acorn squash, colorful mums, and of course, a couple of bottles of wine.
So, what can you do with a whole box of tomatoes and peaches?
Tomato salad, tomato sauce and tomato soup are top options, for obvious reasons.
I’ve realized that I’ve not been eating enough salads and raw fruits and veggies lately (and starting to feel slightly sluggish), so instead of cooking tomatoes, I decided on a much simpler and faster version of tomato soup – RAW tomato soup.
Easiest Ever Tomato Soup Recipe
Seriously, it doesn’t get any easier than that. Plus it’s delicious!
You really only need two ingredients, tomatoes and cashews, so make sure the tomatoes are really ripe and flavorful, otherwise the recipe will not work so well; although I guess you could try it too with quality canned tomatoes.
Ingredients
- One quart chunked tomatoes
- 1/4 cup raw cashews
- Sea salt or garlic salt to taste or a blend of the two (optional)
Instructions
- Put tomatoes and cashews in the blender container and blend on high until very smooth. You may toss in a few basil leaves into the mix for a basil flavored soup. I find that I don't need seasoning with this soup, but most of you will probably prefer to add a bit of salt. Be careful when seasoning! You can add more later but you can’t take it out!
- For a warm soup, continue blending on high for a few minutes, or heat up on the stove top.
- Pour into soup bowls and enjoy!
Note 1: High-power blenders, such as Vitamix or Blendtec, can bring mixtures to boiling if you blend it long enough. Heat the soup as little or as hot as you like.
Note 2: The resulting mix will be very foamy. To eliminate the bubbles, turn the blender back on, on the lowest speed. Slowly increase it until the force starts pulling the mix down and popping the bubbles.
Variations
This recipe is simplified version on the 5 Minute Super-Easy Tomato Basil Soup Recipe, with just a few modifications.
There are many variations of this recipe, so you should feel free to experiment with what you have in your kitchen, but here are the basic ingredients that I recommend you may try:
- 4 large, very ripe tomatoes
- 1 large peach – if you don’t have peaches, add some sweetener, such as a splash of agave nectar, a few dried figs, etc.
- 1 small avocado – you may substitute cashews with avocado. Avocado adds nice creaminess to this soup.
- 1 head of romaine lettuce or 3 celery stalks
- basil with an equal amount of fresh cilantro, dill, mint, oregano, or tarragon – or experiment and find a tasty combination of herbs.
This recipe is uncooked (raw), low-fat, low-calorie, GMO-free, gluten-free, dairy-free, cholesterol free, vegetarian and vegan.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this this blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
