Happy Raw Wednesday! I was planning a trip to Apple Hill today with family, but that did not happen thanks to a change in plans. I was bummed because I got today off work to go, trying to go on a weekend this time of year is just insane. But, it apparently was not meant to be. We ended up doing a little shopping at outlets where I got much needed new pants for fall/winter. Being 6′ tall makes finding pants and jeans that don’t make me look like I’m waiting for a flood a challenge. Gap has a better selection of long length jeans and pants now, but they think their jeans are worth $60-$80 a pair now, they’re about half that at The Gap outlet.
I also got in a little shopping time at Whole Foods and finally picked up some Larabars that I’ve been reading about on so many vegan blogs. Whole Foods had a huge selection of flavors, I was tempted to buy one of each, but stuck with six for now. Will try tomorrow, but for dinner tonight, I did a version of Jennifer Cornbleet’s Cream of Tomato Soup and ended up changing the recipe at bit.
Recipe: Raw Tomato Basil Soup
Summary: Creamy tomato soup with basil and garlic flavors.
- 5 medium roma tomatoes, chopped
- 1/4 cup warm water
- 1 clove garlic, crushed
- 1/2 tsp. onion powder
- 1/2 tsp. pink salt
- 1/2 avocado
- 1 tbsp. olive oil
- 1 tbsp. basil, dried or fresh
- Place all ingredients into a blender and blend on high until a fine puree. Serve immediately.
In Jennifer’s version, she called for 3 tomatoes seeded, but that seemed like a wasteful pain and I found the seeds did not have an adverse effect on the flavor. She also gave the option of using dill instead of basil and I’m not a fan of dill mixed with garlic and tomatoes. Overall, this was a great recipe, nice flavor and wonderful, smooth and silky texture. I had to leave my KitchenAid blender on puree for awhile to get the texture, but it did it well. It’s also a simple, quick recipe to throw together after a busy day and serve as a veggie side dish.