Yes yes yes! It’s more raw vegan goodness comin’ atcha!
It tastes like heaven on earth, the freshness and flavor of this creamy raw tomato soup simply explodes out of this dish.
Other than making glorious smoothies, making raw vegan soups is another of my favorites.
And it’s a favorite because it’s just so easy! And I’m a big fan of easy.
Here we have a few simple ingredients, you chop them up (any which way, they’re just getting blended anyway!), throw ’em in a blender and there you have it!
A thick, creamy delicious soup that’s ideal as an appetizer.
Or, you know, you can just have it in place of a salad anytime you don’t feel like doing too much chewing.
Yip – it is the lazy person’s food. And I relate because sometimes salads just are too much chewing (and also….I’m lazy sometimes).
With just enough spice added to provide the va-va-voom to these fresh ingredients, some cherry tomatoes for garnishing (or to mix in with the soup as well, fresh crunchy cherry tomatoes are just so good), and you have yourself a gourmet starter course.
This is a soup that you want to eat right away. I am not one of those who understands the ‘make it now eat it days later’ mentality when it comes to really fresh ingredients.
It just doesn’t work. Fresh, uncooked ingredients oxidize….quickly.
They’re healthiest when they’re freshest and they’re also the most delicious.
I used to make myself raw soups when I was working in a corporate office. I had already bought myself a blender especially for the office, that lived in the office kitchen and I would just take the ingredients along with me, and blend it up at lunchtime.
Voila! Easy and delicious.
Let us know what you think of this recipe by leaving a comment!
Rate it (if you’ve made it) and let us know how it went!
We’d love you to take a photo of your raw creation while you’re at it too and tag it #lovingitvegan on instagram, the best thing ever is seeing others making our recipes!
- 6 Small Tomatoes
- 1 Red Bell Pepper (Capsicum)
- Half Lemon (squeezed)
- 1 Avocado
- Sea Salt (to taste)
- Black Pepper (to taste)
- Garlic and Herb Spice (or other dried herbs/spices of your choice - to taste)
- Cherry Tomatoes
- Chop the tomatoes and red bell pepper and add to the blender along with the lemon juice.
- Peel and core the avocado and add the avocado to the blender.
- Blend.
- Add the spices to taste and blend again.
- Taste test to make sure it's spicy enough, otherwise add more and blend again.
- Pour out into two bowls.
- Garnish with sliced cherry tomatoes and a sprinkle of garlic and herb dried spices (or other dried spices of your choice).
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Delicious and simple
Definitely!
Healthy and yummy
So yum
Agreed! 🙂
Wow, amazing. I make mine in a similar way, I just sub the avocado with coconut cream but this version sounds even healthier… and I love when I find a great recipe and I have all the ingredients at home already, yay! Thank you
Yes, it’s so great when that happens! Hope you enjoy this version! 🙂 Coconut cream sounds awesome too.
How do you know when it’s not over 118 degrees?
Hi Viki, I’m assuming you mean for keeping foods raw while heating them? You would gently warm foods on a stove until they’re warm, way before the point of boiling or simmering. And if using a dehydrator you would set the temperature to below this. Usually you would dehydrate at around 105 degrees so it’s equivalent to ‘sundried’.