Raw Mexican Tomato Soup is a beautiful, fresh creation that dances with vibrant flavours. Imagine sun-ripened tomatoes, soaked sun-dried tomatoes and creamy avocado blending harmoniously together. The sweetness of Medjool dates meets the heat of jalapeño, while mint and coriander add their aromatic notes.
Ingredients:
Soup:
- 2 cups tomatoes
- ½ cup sun-dried tomatoes (soaked for one hour)
- ½ avocado
- ½ cup spinach
- 1 tablespoon red onion
- 0.5 tbsp coriander (bottom stems separated from leafy tops) (about 1/2 bunch)
- 8 mint leaves
- 1 jalapeño (adjust to your preferred level of heat)
- 3/4 teaspoon salt
- ½ clove garlic
- 2 teaspoons onion powder
- 2 Medjool dates
- ½ teaspoon coriander
- 1 teaspoon cumin
- 1 tablespoon lime juice
To serve:
- 0.3 oz chives (about 1/4 of a bunch)
- 1/2 avocado
- 1 spring onion
- 0.3 oz coriander (about 1/4 bunch)
- 1 red chilli
Method of cooking:
Optionally, set aside some of the leafy coriander tops and mint leaves. We’ll blend these in at the end for a mottled look.
Place all the other soup ingredients in a high-speed blender and blend until smooth.
Add the remaining fresh herbs and blend for a few seconds to break them up.
Finely chop the chives, dice the avocado, slice the spring onion and red chilli diagonally and chop the coriander.
Arrange these toppings on top of the soup in an attractive way.
Feel free to get creative with additional garnishes such as cress or edible flowers.
Refrigerate the soup until it’s nicely chilled.
Serve your vibrant Raw Mexican Tomato Soup and enjoy the fresh, tangy flavours.
