Tomato Basil SoupThis tomato basil soup recipe can be used as either a soup or side dish. It is great cold on a hot summer's day or warmed slightly on a cold winter one. Be sure not to heat it too quickly or too long in order to preserve the enzymes and nutrients if you do decide to eat it warm. The whole idea is to eat it raw in order to gain the most healthy nutrition from your food. Tomato Basil Creamy Soup Makes 4 16 oz servings 1/2 cup macadamia nuts, soaked 8 hours or overnight 1/2 cup pine nuts, soaked 4 hours(Alternatively, you can use 1 cup of all pine nuts, which are easy to obtain at Kroger, or 3 tablespoons ground Salba instead of the nuts) 2 cups water 2-3 cloves garlic (can leave skins on but cut off ends) 1 cup sun-dried tomatoes (soaked 1-2 hours to soften them) 6 cups tomatoes * 1 small Vidalia onion (place in freezer for 10 minutes before cutting to avoid tears) 1 cup fresh basil 2 teaspoons Celtic sea salt 2 celery stalks ***************************************************************** 1. Place the nuts, water, and garlic in a Vitamix (or other study type of blender) and blend. 2. Add dried tomatoes and blend until smooth (hold on to Vitamix while doing this as it tends to jump around). 3. Pour into a large serving bowl. 4. Place basil in food processor and chop. 5. Add onion to processor and chop. 6. Add tomatoes to processor and blend it all together. 7. Pour the last three ingredients into the creamy ingredients in the serving bowl. 8. Chop the celery into small bits and stir into the bowl along with the salt. 9. Serve cold or warmed slightly in a dehydrator or slowly in a double boiler on the stove. * Indicates something that needs to be done ahead of time. Please join our survey on the Easy Healthy Recipes page (see link below) and vote for your favorite recipe. Results will be posted on that page.
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