Super-quick and tasty tomato soup recipe, best made with cherry tomatoes and a fair bit of olive oil. Extremely easy to make and a good emergency raw food meal when you are in a rush.
Cost: £2.10 (GBP)
Yield: One bowl of soup
360ml (1.5 cups)
Dried oregano: 1 teasp
Garlic-infused olive oil: 80ml (1/3 cup)
Sea salt: One level teasp (or less, to taste)
Red bell pepper: one slice, for decorating
Cayenne pepper: a sprinkle, for decorating (optional)
The better the taste of the cherry tomatoes, the better the flavour of this soup. For this reason I don't recommend using normal tomatoes instead of cherry tomatoes.
The garlic oil makes this taste a lot nicer but I have in the past used normal olive oil with good results. You could experiment with using plain olive oil and adding garlic powder or even chopped fresh garlic if you wanted to.
This recipe was inspired by Ani Phyo's 'Cherry Tomato Marinara' in 'Ani's Raw Food Essentials', which is used in her raw pizza recipes as tomato sauce.
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