nutritional information

Per 1-cup serving:

  • Calories: 178
  • Protein: 1 g
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 12 g
  • Cholesterol: 0 mg
  • Sodium: 2 mg
  • Fiber: 3 g
  • Sugar: 9 g
Vegan Gluten-Free

Essence of Tomato Soup

Essence of Tomato Soup

Serves 4

30 minutes or fewer

When summer tomatoes are so good that they need no embellishment, try them in this simple, refreshing starter. It's a tasty way to use up fast-ripening tomatoes, and the soup will keep for up to three days in the fridge.
  • 4 cups diced beefsteak, cherry, or heirloom tomatoes, divided
  • ¼ cup olive oil
  • 1 Tbs. agave nectar
  • ½ cup basil, sliced into thin strips

1. Blend 3 cups tomatoes, oil, agave nectar, and 2 cups water in blender until smooth.

2. Pour soup into 4 bowls. Top each serving with ¼ cup diced tomatoes and 2 Tbs. basil.

July/August 2009 p.52

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comments

This was a fast and easy dinner! A great way to utilize the fresh tomatoes from the garden. Add the water slowly -- I only needed about 1 cup of water to achieve the right consistency for the soup.

Lindsay - 2012-08-21 15:57:55

So, this is a raw soup? And, the agave nectar is for a little sweetness? My daddy used to add a tsp of sugar to macaroni sauce, but I never found it necessary.

Pat Serio - 2012-08-20 18:03:29

Seeding the tomatoes makes a smoother, less watery soup. A dash or two of salt doesn't hurt either.

Viv - 2012-08-16 10:29:26

Try adding the water in as you go. I found that 2 cups made the soup waaay to watery.

Cee - 2010-05-25 20:41:22