Raw tomato basil bisque.

Raw food, what can I say? It’s gonna take a little getting used to and I know we won’t go full raw as in everything we eat around here but I am a firm believer that it’s best. So I got this new uncookbook to give it a try and to help us slip in more raw foods/recipes into our diets. That being said I actually enjoyed this more than I thought I would. J did end up eating all of hers but that was after the initial “uh what is this? not a fan” comment. After a few more bites (I’m so proud of her for giving it another chance) and dunking some bread in it she actually said it was alright and that it would just take a little getting used to but she was willing to try. Z wasn’t much of a fan but she also liked dunking bread in it so it wasn’t horrid to her. I think the raw garlic was a little spicy for her. Either way this was a very bright fresh cold soup that I just loved. It does call for a lot of oil which scared me into only halving the recipe. I’m not sure how I feel about a ton of calories with not much protein. Do be sure to add the chopped tomatoes (topping) to give it a chunky texture, a nice contrast to the creamy soup (A recommendation from Ani that J and I fully agree with). It makes it a bit heartier. I actually didn’t have any fresh basil on hand so we used fresh organic parsley which worked out just fine. I’d say give this a shot even if you only quarter the recipe for a single serving to try. It’s super fast which is something I think I’ll like about raw eating since there is no cooking time. Although many raw recipes do call for many ours of soaking or drying, although that isn’t actual “work”.

Raw Tomato Basil Bisque

This recipe is from a new book I picked up called Ani’s Raw Food Kitchen, by Ani Phyo.

Ingredients
3 organic tomatoes, chopped
2 cloves organic garlic
1 1/2 c. extra virgin oil (cold pressed)
2 t. sea salt
2 c. spring water
1 more tomato diced for topping
1 c. chiffonade basil
Preparation

Blend first three tomatoes, garlic, oil, salt and water till smooth. The soup will get more color (orange) and brighter as you blend. Pour into four bowls and top with chopped tomatoes and basil. (Chiffonade means cut into thin strips. Stack some basil leaves and roll lengthwise then slice thinly.)

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6 Comments

  1. Posted November 22, 2010 at 9:39 am | Permalink

    Um..Yummy! I’ll be trying this one out!

  2. Posted November 22, 2010 at 11:31 am | Permalink

    Christie – What up! Thanks for stopping by (the blog). You should try this one but my next post will have something raw that tastes uber good that even the pickiest of eaters will love. Raw pear tarts, easy and yummy to the max. I sure could use some of your styling tips over here sister! Hope all is good in your world, from what J says it sounds like it is. Loved your styling on Julie Anne’s Granola. Well done, super cute!

  3. Posted November 28, 2010 at 6:26 pm | Permalink

    Your recipe was posted.

  4. Posted December 1, 2010 at 6:54 am | Permalink

    Dropfood – Thanks!

  5. nathalie
    Posted May 16, 2012 at 11:06 pm | Permalink

    Hi there
    I just made a one-person version of this recipe, and I enjoyed that, although I’m not the greatest raw tomato lover.
    what I want to ask; is that amount of oil correct?! it’s nearly 50/50 water/oil?! I just used ‘a pour’ and to me that was more then enough. Just asking, maybe the recipe needs
    1 1/2 spoons instead of cup …
    Thanks for sharing.
    Greetings, Nathalie from Belgium

  6. Posted May 18, 2012 at 5:32 am | Permalink

    Nathalie – Yep that’s right! It does seem like a lot at first (and it truly is) but it tastes great and that is the exact amount in the cookbook. I did it and it was goodie good!