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Tomato
Soup 8 Roma tomatoes, sliced into chunks About two dozen sprigs of cilantro leaves, minced ½ of a large avocado or 1 small avocado, cut into cubes 1½ tsp. salt ½+ tsp. cumin ¾+ tsp. coriander 1/8-¼ tsp. ginger powder
Blend (the high-speed Vitamix® blender works perfectly) all until smooth. Heat the blend over low flame, stirring frequently, using a food thermometer to ensure it stays below 118ºF. Pour into serving bowls. Top with a dollop of Cashew Cheese.
Serves
two, makes approximately 4 cups Source: Glenn Warren
Alternative --
6 tomatoes, sliced into chunks 1½ tsp. salt 1¼ tsp. curry ½ tsp. coriander 1 basil leaf ½ tsp. rye seeds 1 scallion, thinly sliced 1 avocado, sliced into small cubes
Blend (the high-speed Vitamix® blender works perfectly) the tomatoes, salt, curry, coriander, basil, and rye until smooth. Heat if desired, as above. Pour into serving bowls. Top with a few scallions and avocado cubes.
Serves
two, makes approximately 4 cups Source: Glenn Warren and Phyllis Mueller
Alternative --
6 tomatoes, sliced into chunks 1 tsp. salt About a dozen sprigs of cilantro leaves, minced 3 green olives 1 avocado, sliced into small cubes
Blend (the high-speed Vitamix® blender works perfectly) the tomatoes, salt, cilantro, olives, and 1/4 of the avocado until smooth. Heat if desired, as above. Pour into serving bowls. Top with the remaining avocado cubes.
Serves
two, makes approximately 4 cups Source: Phyllis Mueller |