Best of Summer Tomato Soup (Raw)
If you've never shopped at a Farmer's Market, bring a really big cart when you visit in the summer. You will see a dozen varieties of tomatoes, cucumbers, bell peppers and a plethora of other fruits and vegetables perfectly ripe off the vine and bursting with flavor. To celebrate that bounty, come right home, throw those beauties in the blender and make a soup for lunch!
Ingredients
- 1 ½ lbs ripe tomatoes
- 1 cup cucumber, peeled, seeded, and chopped
- 1 cup bell pepper (any color), chopped
- ½ red onion, chopped
- 1 sm jalapeno pepper, seeded and minced
- 1 clove garlic, minced
- 3 tablespoon extra virgin olive oil or avocado oil
- 1 lime, juiced
- 2 teaspoon balsamic vinegar
- 2 teaspoon worcestershire sauce
- ½ teaspoon ground cumin
- 1 teaspoon himalayan sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring a large pan of water to a boil.
- Cut an "X" in the bottom of each tomato and then plunge the tomatoes into the boiling water for 15 seconds, no longer (you don't want to cook them).
- Remove the tomatoes to an ice bath for 1 minute.
- Remove from the water and pat dry. Then, peel, core and seed the tomatoes, placing the seeds and pulp into a strainer set over a bowl to catch the juice. When done, press as much juice as possible through the strainer.
- Place the tomatoes and juice into a large bowl. Add the rest of the ingredients to the bowl and stir to combine.
- Transfer a cup and half of the mixture to a blender and puree to a smooth, creamy consistency. Return the pureed mixture to the bowl and mix to combine.
- Chill for 2 hours or more.
- Enjoy topped with more chopped cucumbers, peppers, and red onions.
Tried this recipe?Let us know how it was!