With the weather heating up and summer just around the corner, you’re gonna want a mason jar of this bisque standing in the fridge.
Yes, right there, next to the creamer. You’ll see it every morning you reach in to doctor your coffee, glistening and proud, so you don’t dare forget about the bisque.
But please don’t dare use it in your coffee. That may taste weird.
In case you’re concerned you’ll be slaving over a pot all day, toiling over this soup – don’t worry. This soup is completely raw. You’ll just throw a few things, like fresh tomatoes, basil, water, and soaked cashews, into the blender and a whizzing you will go.
You’ll certainly stick your spoon into the blender before you transfer the soup into a storage jar, and you’ll be pretty surprised at how gosh-darned GOOD this soup is. And easy! Who knew? Of course, you’ll be tickled by how fresh and light this is, too.
Maybe it’ll change how you view soup-making. I’m glad I could play such an integral role in your culinary evolution.
Oh, and if you’re fortunate enough that you can just pluck a few tomatoes of the vine in your backyard – all the better.
But I’ll be a little jealous. So don’t mention it, okay?
Chilled Tomato Bisque
3 cups chopped fresh tomatoes, de-seeded
1/4 cup raw cashews, soaked 4 hours
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 clove garlic
1 tablespoon lemon juice
1 teaspoon agave
2 tablespoons fresh basil, roughly chopped
Place all the ingredients in the blender and blend 2-3 minutes, until creamy. Serve immediately or store in a tightly covered container 3 days in the refrigerator.
Serves 3-4Pin It