Tomato Soup

Tomato Soup Recipe (see video demo here)

1 Qt. blended tomatoes or you can use canned juice

1/4 C. Cashews

1/8 C. rolled oats

2-4 T. Honey

1 T. Onion Powder

1/2 t. Basil or 1/4 cup of fresh picked basil

½ t. salt or salt to taste

Bring blended tomatoes to a boil and thenRa turn down the temperature to a very light simmer. After 15 minutes you can add the cashews, oats and a little water to the blender, blend and add the blended mixture to the tomatoes; also add the basil and simmer for a few more minutes. Turn it off and add the salt if needed.


Raw Tomato Soup Recipe

1 Qt. pressed down fresh tomatoes

1/4 C. Raw soaked almonds, pecans, sunflower seeds or any other soaked raw nut.

2-4 T. Honey

1 T. Onion Powder

1/2 t. Basil or ½ cup of fresh picked basil (the fresh basil is to be removed before serving, so keep the          leaves on the stem for easy removal)

½ t salt or salt to taste

Blend all ingredients except the basil. If you have a small blender then do half of the tomatoes with the nuts first and then add the rest after the nuts are blended smooth. Add the basil and set on a warmer burner and heat until it is 118 degrees or below. Let stay warm for a couple of hours. This mingles the flavor into the soup.

For a low lectin tomato soup, blend the tomatoes alone first very lightly (see video) to knock the meat off the tomato skins and release the seeds, then push the juice through a fine, but not too fine mesh strainer. Place the juice into the blender and proceed with the rest of the ingredients.


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