This is my favorite cold tomato soup. It’s based on a recipe from the book Eat Raw Eat Well by Douglas McNish. To eat this soup with Michigan tomatoes in the winter takes a bit of summer planning. I freeze whole, cored tomatoes in the summer – when they’re at the height of flavor. Then, I thaw them and use them in the soup.
Red Pepper Tomato Bisque
makes four cups
2 cups chopped tomatoes
1.5 cups seeded red bell pepper
2 stalks chopped celery
1/4 cup soaked cashews (soak for at least 20 minutes, depending on your blender’s strength)
1 teaspoon fine sea salt or to taste
1 teaspoon dried basil
1/4 cup filtered water (as needed for consistency; if you are using tomatoes you froze, there should be no need to add water)
3 Tablespoons cold-pressed extra virgin olive oil
Blend all ingredients in blender at high-speed until smooth and creamy. Can be refrigerated for up to three days.