Triple Tomato Soup
- Yield servings
Sweet, tart, savoury and juicy, tomatoes are perfect for a refreshing summer soup. Only the ripest ones will do here.
- 6 -- sun-dried tomatoes
- 10 -- cherry tomatoes, halved
- -- extra virgin olive oil, to taste
- 2 cloves garlic, crushed
- 1 tablespoon fresh thyme leaves, plus extra to garnish
- 6 -- big, perfectly ripe tomatoes
- -- red wine vinegar, to taste
- -- handful of arugula (optional)
- -- sea salt and freshly ground black pepper
Put the sun-dried tomatoes in a bowl, cover with warm water and allow to soak for about 1 hour (they might need less or more time to soften, depending on how dry they are to start with).
Put the cherry tomatoes, a drizzle of olive oil, a pinch of salt, the shallots, garlic and thyme in a bowl. Mix well and allow to stand for 15 minutes.
Drain the sun-dried tomatoes.
Cut the big tomatoes in half lengthwise. Use a grater to grate the flesh and discard as much of the skin as you can. Put the flesh in a blender with the soaked sun-dried tomatoes, another drizzle of olive oil, a dash of vinegar and some salt and pepper. Blend until smooth, adding enough water to reach the desired consistency. Refrigerate well before serving.
Serve in bowls with a spoonful of the marinated cherry tomatoes on top and garnished with arugula, if using, and more fresh thyme. Top with extra black pepper and oil, if needed.
Reprinted with permission from Raw Food Kitchen by Dunja Gulin, Ryland Peters & Small.