This creamy, raw tomato soup is excellent on very hot days! I think this recipe can be used as tomato sauce as well, maybe over zucchini noodles or roasted mushrooms. 🍅
Tomatoes are in full season now and the organic, local tomatoes from our farmers market are incredibly delicious. Again, no cooking necessary, just throw everything in your high-speed blender, the creaminess is coming from a 🥑avocado and it’s a low calorie recipe!
🍅Kcal: around 180 per serving.
3 huge, ripe beef tomatoes (chopped)
0,5 soft avocado
60-80 ml water
1 clove garlic
1 heaping tablespoon of dried onions
0,25 teaspoon Himalayan salt
1 tablespoon extra-virgin olive oil
Place the tomatoes, onion, garlic, water and salt in a blender, process till smooth. Add avocado, olive oil and blend again. Add basil and brief briefly. Recipe serves two and should be eaten immediately, Soup can be chilled in the fridge for 30 minutes.🍅