Friday, July 2, 2010

Cream of Tomato Soup

This afternoon I made this Cream of Tomato Soup from Raw Food Made Easy.
I really enjoyed the recipe, however, I will add more spices to it next time, for example, white pepper.  It was very good but I felt it needed a little "kick".

3 ripe tomatoes, seeded and chopped (about 1 1/2 cups)
1/4 cup water
1/2 tsp crushed garlic (1 glove)
1/4 tsp onion powder
1/4 tsp salt
1/2 ripe avocado, chopped
1 TBS extra-virgin olive oil (cold pressed)
2 tsp minced fresh basil or 1/2 tsp dried

Place the tomatoes, water, garlic, onion powder, and salt in a blender and or food processor until smooth.  Add avocado and olive oil and blend again until smooth.  Add basil briefly, just to mix.  Serve immediately.  For a chilled soup, refrigerate for 30 minutes before serving. 

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