Tuesday, May 10, 2011

Loaded Tomato Soup

I have been away from Blogger World for over two weeks--much too long. But so, so much has happened in this short time that it makes my head spin. Some of it stressful, some of it depressing and some of it very, very exciting! I will only focus on the exciting. I am now officially a certified RAW CHEF!!!! I am so excited about that. I made a trip up to Michigan and went through Raw Chef Certification with my wonderful sister-in-law. If there is anyone who can relate to this whole raw adventure it is definitely her! We had a blast and we were overwhelmed all at the same time. Wow what an experience. I will be posting all about it and I have loads of photos. I am still compiling everything and will get it up just as soon as I can. I have been tearing up the kitchen with raw recipes. So much else is going on here that it has been a bumpy few weeks, I look forward to smoother days.
Here is my lunch recipe that I wanted to share with you. Whenever organic corn is in season in SW Florida I snatch it up. I wanted to incorporate it into two different recipes this week and here is my first one, I call it Loaded Tomato Soup. All I can say is, it is truly fantastic. Super simple, super fresh and bursting with flavor. The soup base is actually a pizza sauce recipe that I learned while at Raw Chef "school". I just took that recipe, thinned it down with some extra water and added some olive oil and a few different ingredients.
Loaded Tomato Soup
by Elizabeth @ Raw Living and Learning
2 large Heirloom Tomatoes, cut in fourths (use more if small)
1 scallion, greens included, chop
1 clove crushed garlic
1/4 C red clover sprouts
2 tsp raw honey
1 T first cold pressed EVOO
1/4 tsp onion powder
1/8 tsp dried oregano
1/8 tsp dried marjoram
1/8 tsp dried basil
pinch of black pepper
pinch of pink Himalayan salt
pinch of red pepper flakes
1/4-1/2 C warm water to thin to desired consistency
Process in personal sized blender until smooth. Pour into soup bowl and add the following toppings:
1 ear of  raw organic corn, cut off cob
4 organic white mushrooms, diced
1/4 of an organic cucumber, diced
1 organic orange mini sweet pepper, diced
black sesame seeds
fresh cilantro
fresh oregano
fresh Greek basil
+JMJ+ Today I am grateful for great medical news. I am praying for more!


Cynthia said...

Finally I thought you forgot about us!!! Just kidding. The soup looks great. I loved the pizza sauce so I'm assuming I will love the soup. I had such a great time in Michigan. And I'm so happy we could share it together. Peace Cynthia

kelli said...

that's a great-looking soup for celebrating! congrats, elizabeth!

kt said...

I'm glad you are back with exciting news! Congratulations on your raw chef certification. I can't wait to hear more about the process and view pictures.

The soup looks delightful. :)

Living Ginko Tree said...

Hi! This is Allie from the Creative Health Institute, glad to see youre uncooking delicious foods!

Anonymous said...

This looks so amazing!!!! YUM!!!

Elizabeth said...

Thanks for the comments guys!! Have a great week.
Peace and Raw Health,

Elizabeth said...

Hi Allie,
SO excited about your blog. I signed up as your first follower!! Yeah!
I tried posting several comments on your blog but it appeared that they weren't going through. I'll try again. It was so great meeting you at CHI. Looks like you are doing great as a new Raw Chef!!!
Peace and Raw Health,

The Grecian Garden said...

Your tomato soup looks beautiful and I'm sure it tastes so refreshing! Where are you at in Florida, I'm near Pensacola.

Catherine said...

This is so great, Elizabeth!! Congrats and keep us posted with your new recipes!

HiHoRosie said...

Congrats on your certification! that's so awesome!

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