I often get asked how I got started with raw foods. It all involves a TV show, my trying to make the food because it sounded so interesting, and my daughters vowing to never eat raw food again after they tasted what I made. That was a long time ago. My daughters now love the raw food I make but I will never forget the looks on their faces the night I presented my first attempt at raw.
One of the ingredients in that first dish was tomatoes. A lot of tomatoes. The dish wasn’t balanced and the acidity of the raw tomatoes overwhelmed the dish. This sauce left such an impression on me that I have been hesitant to experiment with tomato based sauces and soups, ever since.
I had four beautiful, orange heirloom tomatoes sitting on my counter that needed immediate attention. They were my replacement tomatoes given to me after I had to use my stash when Skyler met the skunk. I decided to marinate and “roast” the tomatoes in the dehydrator and add a little Brazil nut milk. The resulting soup is flavorful, satisfying and balanced. I think I am over my raw tomato sauce aversion.
- 4 Large Tomatoes, chopped
- 1/4 Mild Onion, Chopped
- 1/4 C Olive Oil
- 1 T Dried Oregano
- 1 T Dried Basil
- pinch salt and pepper
- 2 C Water
- 1/2 C Brazil Nut Milk
You will need to dehydrate the tomatoes for 6 hours. You can soak the Brazil nuts at the same time for the nut milk.
In a large bowl, combine chopped tomatoes, onion, oil, basil, oregano, salt and pepper. Let sit for 1/2 hour. Drain. Place tomatoes on tefex sheets and dehydrate for 1/2 hour at 146 degrees and then 5.5 hours @ 116 degrees. Place tomatoes, onions and 2 C water in the vitamix. Puree. Add 1/2 C Brazil nut milk, quickly blend. You can lightly heat the soup in your dehydrator.
Brazil Nut Milk
- 1 C Brazil Nuts
- 4 C Water
Soak the nuts in the water for 6 hours. Place in vitamix. Process until very well blended. Strain through cheese cloth or nutmilk bag. Will make 4 cups.
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{ 12 comments… read them below or add one }
sounds yummy!
The color of that soup is wonderful, make me want a spoonful right now!
I used beautiful orange heirloom tomatoes. They are so tasty!
I so need to make this! sounds great!
Gorgeous!
So glad these heirlooms didn’t “go to the dogs” like the last batch.
I do hope poor Skyler (and you!) have long since recovered from Mr. Skunk’s visit!
There is still a faint smell on rainy days! lol
Very beautiful color.
xo
Eco Mama
The soup is beautiful. I think I might need to replace my thirty five year old Bosch food dehydrator. It cannot be tweaked to temp like you do it. Any suggestions as to brand would be appreciated. Also, never had Brazil nut milk. We are foodies and still that sounds exotic! Thank you for this, Bob.
A lot of people like the Excalibur. I use the sausage maker. (That is funy)
Since the VitaMix can make hot soups, does the temperature exceed the “magic” temperature so it is no longer raw? Since I am new to all this, the hardest thing that I am struggling with is the lack of warm food. Any suggestions?
At some point in the mixing it would exceed the “magic” temperature.
If you want to make sure it stays raw, you need to watch the temp.
Had this for dinner this evening. It was delicious! My hubby and I both loved it. I doubled the recipe but used 1 cup less of water. It tasted more like tomato bisque. Yummmmm! This is my new favorite raw soup!
Thanks for a great recipe, Susan!
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