This recipe comes from Matt Amsden’s RAWvolutionand I really like it paired with his Famous Onion Bread (also seen in the picture). Such a simple recipe is easy for you to play with by changing up the herbs in it (try cilantro, dill, oregano, rosemary, and/or tarragon) and by adding in additional ingredients (like chopped tomatoes so it’s a chunky soup).
OK, enough about how to customize, here’s the recipe so you can get on with it!
Creamy Tomato Soup
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 Stalk Celery
1 Cup Basil (fresh – or use other herbs)
5 Cloves Garlic (or less if that’s too spicy for you)
1/4 Cup Lemon Juice
1/4 Cup Nama Shoyu (raw soy sauce – *see other options below)
1/4 Cup Olive Oil
1 tsp Sun Fire Salt
Blend all ingredients in a high-powered blender and blend until smooth. Serve immediately or refrigerate/freeze for later use. If you choose to have it warmed, I suggest you heat it on a very low setting on your stove and keep dipping your finger in it to make sure it’s luke warm (thus preserving the enzymes by keeping them below 115 degrees F)
* Nama Shoyu is a raw soy sauce, but I just read the ingredients carefully and discovered that it has wheat and soy in it. Even though the ingredients were organic, I prefer to use those ingredients less since they are so prevalent in our foods these days. On my search for other options I found Tamari which is wheat free, but not raw and still contains soy. There’s also Bragg’s Aminos which also contains soy but at least is raw. And my new favorite, Raw Coconut Aminos which is raw and contains no wheat or soy – just coconut sap and sea salt. It tastes just the same as Nama Shoyu to me and feels better in my body. See if you can find some to try.