Ani says, "You might think that blending almonds in a tomato soup would work too well, but think again. These health-promoting beauties, combined with the coconut oil, give this gazpacho a creamy richness that is to live for."
Kreamy Tomato GazpachoAni's 15-Day Fat Blast, Ani Phyo (Makes 2 Cups, 1 Serving)
1 cup tomato, chopped, about 1 whole, any type1/4 cup almonds, chopped1 Tbsp virgin coconut oil1 Tbsp miso, unpasteurized, any color1/4 to 1/2 tsp garlic, minced, to taste1 cup filtered water, as desired1/8 tsp cayenne powder or 1/4 fresh jalapeno to taste
Place all ingredients, including cayenne or jalapeno if using, into a high-speed blender. Blend until smooth. Enjoy immediately.
Soup will keep in fridge for at least 3 to 4 days sealed in an airtight container.
Notes/Results: Cool and creamy with good tomato flavor. I used some small cherry tomatoes giving it a light sweetness that works well with the miso and almonds. I also used a pinch of smoked paprika with a pinch of cayenne to give it a little pop. It's a soup that feels indulgent but is easy and healthy. I'll make this again.
We have a few friend in the Souper Sunday Kitchen this week--let's take a look.
My pal Joanne of Eats Well With Others is here with a colorful Latin Corn Soup and says, "Pink radishes, jewel yams and white corn with a swipe of magenta across it's kernels that I kinda sorta want to make a necklace out of and/or bedazzle everything I own with... I'm not usually one to pigeon-hole my foods into stereotypical gender roles...but this soup is kinda girly, don'tcha think? Which is not to say that it's delicate or devoid of the kind of heft that is needed to convince males that soup for dinner really is a viable option."
Debbie of Easy Natural Food has both a soup and a salad to share this week. Her soup is this lean, green Curried Zucchini Soup and Debbie says, "I decided to turn a particularly gigantic zucchini into soup. Curried soup to be precise, because that’s exactly what I happened to be feeling like. I was so happy with the way it turned out, even my husband who’s not nearly into soup as much as I am liked it!"
For her salad, Debbie made this Peachy Chicken Salad and says, "I wanted to make a salad that celebrated peaches, because the peaches have been so good this year, we just can’t get enough of them! They are firm, juicy and incredibly flavorful. I’ve been buying them at either our local farmer’s market or a local orchard store, both have really good prices for organic peaches."
Sue of Couscous and Consciousness brings Chilli-Lime Mussels and Broad Bean Salad with Green Olive Dressing this week. Sue says, "You could be forgiven for thinking that sounds like a rather unusual combination of ingredients. Indeed I though the same thing myself when I first came across the recipe which inspired this post. ...I have been wanting to share my recipe for Chilli-Lime Mussels with you for ages. So I decided to take Rick's green olive dressed broad bean salad (to which I also added some avocado) and to serve that as an accompaniment to the mussels. I knew the two would work well together, and the chilli lime seasonings added to the mussels echo those in the salad."
Finally we have one lovely sandwich from Janet of The Taste Space , this Balsamic Marinated Cherries, Rosemary Cashew Cheese and Arugula Sandwich . Janet says, "First, I marinaded cherries in maple-sweetened balsamic vinegar. Then I made a rosemary-infused cashew spread. A handful of my backyard arugula tops a maple pumpernickle (sourdough rye) bread that I picked up in Calgary. The contrast in flavours worked really well together, although I had a hankering for a more sour cashew spread. I think I need to find some probiotic capsules to help me with that… Next time!"
Thanks ladies for sharing your wonderful and diverse recipes this week! If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on my sidebar for all of the details.
Have a happy, healthy week!