Ruby’s Smokin’ Hot Tomato Soup
This is one of my original classic recipes that so many people say is their favorite. Although it is raw, it’s a satisfying soup that’s substantial and hearty, ideal for a cold winter night. I’ve got the spice level kicked up for internal warming, so adjust spices to suit your palate!
2 cups fresh tomatoes (I like cherry or grape baby ones)
2 cups sun-dried tomatoes, soaked (save the soak water, about 1+ cup) 1/4 cup olive oil or one avocado
1/2 cup raw cashews, soaked for 1–2 hours (can sub hemp seeds)
1 clove garlic
1/4 cup shallot, chopped
1 tablespoon red pepper flakes
1 tablespoon raw honey, coconut or agave nectar
1 teaspoon smoked sea salt (if you have it; otherwise substitute regular sea salt)
Fresh herbs for garnish
Blend all ingredients, except the oil or avocado, including soak water from the sun-dried tomatoes, in your blender. Combine until the mixture reaches a creamy consistency. Add pure water to thin as needed. If you want to reduce the heat, use fewer red pepper flakes. Drizzle in olive oil or avocado at the very end to emulsify. Enjoy!
You can share this photo in two ways…
Share this link:
Send it with your computer's email program: Email this