Raw Tomato Soup
This special tomato soup offers a delightful culinary experience with fresh market vegetables. Initially skeptical, I was pleasantly surprised by the exquisite taste, smooth, aromatic, creamy, and delicious. You must give it a try! Though similar to Gazpacho, this soup has a finer texture.
For the croutons, I opted for raw zucchini, which added a perfect crunchy element to the soup along with a dose of vitamins. Pair it with sprouts and shoots, which I'll guide you through in pictures and steps.
Wash and prepare the vegetables.
Add peeled tomatoes, red pepper, half of a diced zucchini, garlic, salt, oil, and optional basil to a blender. Keep the rest of the zucchini and one tomato aside for later.
Add a glass of water and blend thoroughly until smooth and creamy.
Pour the blended soup into a larger bowl. Adjust thickness by adding water if needed, and season with salt.
Mix in diced tomatoes and finely chopped herbs.
For the "croutons", dice the remaining zucchini, toss with olive oil, garlic powder, oregano, and salt.
Serve the soup in bowls, garnished with zucchini "croutons" and optionally, fresh sprouts. Enjoy your meal!
