Cold Tomato Soup
"This was adapted from a recipe in Jane Brody's "Good Food Gourmet." I made a few changes so it is more in keeping with a Nutritarian eating style. This is quick and simple and good enough for company."
photo by Anne Sainz
- Ready In:
- 12mins
- Ingredients:
- 6
- Yields:
-
7 cups
- Serves:
- 4
ingredients
- 1⁄2 cup walnuts, chopped and toasted
- 2 (28 ounce) cans plum tomatoes
- 1 tablespoon dried basil or 1/4 cup fresh basil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1⁄8 teaspoon ground black pepper (to taste)
directions
- Chop walnuts, then lightly toast in a dry, non-stick frying pan. Stir them constantly so they don’t burn. They are done when they start to turn golden. Set aside.
- Puree tomatoes in blender or place tomatoes in a large glass or ceramic bowl and puree with immersion blender until smooth.
- Add basil, honey, vinegar, and pepper and mix thoroughly.
- Refrigerate soup for at least 3 hours.
- Let the soup stand at room temperature for 15 minutes before serving. Garnish with the toasted walnuts.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.
