Oh my god! Do not, I repeat, do not, look at the name of this recipe and think "Urgh! That's one of those raw vegan recipes, I won't be eating THAT!" This chilled, raw soup is utterly delectable. And let's face it, there is ABSOLUTELY NO COOKING INVOLVED! How can you grumble at that? It takes literally minutes to whizz up (so please, none of that "Oh raw food takes so much time" nonsense), and it is also very cheap to make. I was taking advantage of Aldi's current 49p a pack of cherry tomatoes for this, admittedly - but they never cost that much, do they?
It is also not very 'tomatoey' tasting, so tomato-haters, take a chance. This is creamy and delicious, and really - don't expect a standard 'tomato soup' flavour because you won't get it. In fact, dare I say it, I am most amazed with myself for this creation. It is so very yum and is going to be something that I will impress people with at dinner parties for ages to come, I'm sure.
I was first introduced to raw food as a type of cuisine, apart from the salads and such like that I ate anyway, when I was in Portland, Oregon, a couple of years ago. I wasn't vegan at the time, but because I like to explore tastes and flavours, and never disregard anything until I've tried, I went to a vegan restaurant while there, called Blossoming Lotus, and tried raw tacos. Goodness, I was bowled over. It was actually the best meal I had while I was in the Oregon and Washington states over almost 2 weeks.
And I am getting in the mood for raw food again as I have signed up for Rebecca Kane's Raw Food Deliciousness programme, which begins next week on July 12th. It's five FREE days of raw food menu plans, all put together by Rebecca. If you want to take part, you just need to leave Rebecca your email at this link:
Next week as well, I'll also be publishing an exclusive recipe created by Rebecca for Chocolate and Beyond. Yes, it will be just for us! And she's agreed to kindly offer up a copy of her fabulous book Shine Inside and Out in a giveaway too - more details next week (ensure to sign up to C&B via email so you don't miss it!).
Anyhow - read on for my yummy Raw Cherry Tomato & Chilli Lime Soup recipe. It's creamy, delicious, budget-friendly, healthy, gluten free, extremely tasty, and worth giving a go. What have you got to lose?
I would love to know what Rebecca thinks of this as far as raw food recipes go, too? Rebecca, if you're reading, please let me know! And to my lovely readers, please do tell me what you think in the comments when you give it a go. Feedback is what I live for, writing this blog!
Further recipe tips:
- The linseed is added for nutritional value over taste or texture. If you don't have any linseed at hand, feel free to omit.
- Adjust the chilli amount according to taste, the type of chilli you're using, and size. My chilli was about 1 inch in size and quite a hot one, and I used it all.
Raw Cherry Tomato & Chilli Lime Soup
250g / 1¾ cup / 8.8oz cherry tomatoes, chilled
2 sticks celery, topped & tailed
60g / ½ cup cashews
Fresh juice of ½ lime
1 small clove garlic, minced
½-1 small thin green chilli, chopped
2 tablespoons ground linseed/flaxseed (optional)
¼ teaspoon salt (optional)
250ml / 1 cup cold water
Pinch of chilli powder to garnish (optional)
1. Simply place all the ingredients in a blender, and blend until creamy and smooth! If you are lazy, like me, you can mince the garlic and chilli by having the blender running, and dropping in, before adding the other ingredients. It might help to blend the cashews a little first, too, depending on whizzy whazzy your blender is. When blended as well as can be, pour into two bowls.
2. Serve the soup fresh and chilled, with a pinch of chilli powder to garnish, if you like.