I just merged two of my favorite raw tomato soup recipes into a super-delicious creamy gazpacho (essentially a Spanish style of cold tomato soup). Summertime means an abundance of tomatoes, garlic and basil from our garden which all went into this refreshing soup. Here’s the recipe along with tips for optional adjustments based on what you’ve got available or what new flavors you crave.
Oh, and here are the original recipes I merged into this one:
Creamy Fiesta Mole Gazpacho
3 Cups Blended Tomatoes (about 4 medium tomatoes quartered and blended until smooth)
1.5 Cups Coconut Water (from a boxed container or from fresh young Thai coconuts)
1/4 Cup Olive Oil
1/4 Cup Lemon Juice
1 Stalk Celery
2 Cloves Garlic (or less if that’s too spicy for you)
1 Cup Basil
1 tsp Sun Fire Salt
Blend the tomatoes into a puree. Then add all remaining ingredients and blend until smooth and creamy. Chill before serving. When it’s time to serve, make it a true gazpacho by adding chopped up garnishes like:
Tips for Variations:
- If you don’t have it, you can leave out the young coconut water, though it does make the soup very hydrating. Replace it with a little bit of water … add it after you’ve blended everything else so you can adjust the soup to the thickness consistency you desire.
- This recipe uses less garlic cloves than the creamy tomato soup since there is some garlic in the Fiesta Mole mix. Adjust this to your desired taste as well.
- Add in a little (1/4 Cup or less) Nama Shoyu raw soy sauce or Balsamic Vinegar to bring out the acid/tartness of the tomatoes.
- You can substitute any herb for the basil. Cilantro is traditional, and you could also use oregano, mint, tarragon, dill or any combination of herbs.
- Add in some hot peppers to the blended puree if you like it spicy.
- If you don’t have a blender, finely chop all the ingredients for a still-delicious gazpacho. Make sure to include any tomato juice that runs out as you chop the tomatoes.