This soup is best when made during the peak tomato season – summer -- for maximum flavor. If tomatoes are not at their prime or simply not sweet enough, add a touch more yacon syrup to balance the acidity.
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1/2 cup Navitas Naturals Cashews |
|
1 1/2 Tbsp. Navitas Naturals Yacon Syrup |
| 2 Tbsp olive oil | |
| 3 medium tomatoes | |
| 1 ½ Tbsp grated white onion | |
| ¼ cup shredded fresh basil + extra for garnish | |
| ¼ + 1/8 sea salt | |
| fresh black pepper to taste (optional) |
Soak: In a small cup or bowl, soak the cashews in enough water to cover for 45 minutes or more.
Prepare: Cut tomatoes in half. Remove and discard all of the seeds, then coarsely chop the remaining tomato.
Combine: Drain the cashews, reserving ½ cup water. Combine all ingredients in a blender including reserved soak water, and blend until smooth and creamy. If necessary, add a touch more water to achieve desired texture.
Chill: Allow soup to chill in refrigerator for 30 minutes or longer before serving.
Makes 2 ½ cups
Submitted by: Julie Morris – www.JulieMorris.net
