Friday, August 21, 2009

Raw Tomato Soup
The summer issue of Get Fresh magazine features some wonderful blender soups, courtesy of Ani Phyo.
Armed with an abundance of perfectly ripe, organic, Campari tomatoes, and after a busy day of running around in the Florida heat and humidity, supper time last night seemed the perfect time to give the Essence of Tomato Soup a try.

I'm a big proponent of quick and easy, few ingredients, simple prep type meals. But this tomato soup exceeds all those stipulations by a mile! This easily could qualify as another five minute meal! Actually, after the minute of so of dicing, then blending, I stood there thinking, "is that it?" wondering if I'd forgotten something.

4 cups diced, ripe tomatoes, divided
1/4 cup olive oil
1 Tbs. agave nectar (I used 1 tsp)
1/2 cup basil, sliced into strips (chiffonade)
2 cups water
Blend 3 cups tomatoes, oil, agave nectar, and 2 cups water in blender until smooth.
Pour soup into 4 bowls. Top each serving with 1/4 cup Diced tomatoes and 2 Tbs. basil.

With a fresh batch of spicy kale chips, fresh from the dehydrator, I couldn't resist having a few as zingy accompaniment along with a ruby red glass of mellow Malbec.

So simple; so good!

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