Raw Food Recipe: Tomato Red Pepper Soup
serves 2 ~ $2.70 per serving
- 3 ripe tomatoes, quartered ($3.00)
- 1 red pepper, chopped ($.60)
- 2 carrots, chopped ($.10)
- 4 tablespoons tahini ($.80)
- 4 dates ($.40)
- 1 small clove garlic
- 1 teaspoon chipotle seasoning
- juice of one lime ($.50)
- salt and pepper to taste
- 4 tablespoons celery, minced
- 1 tablespoon olive oil (optional)
This soup makes a beautiful color that is cheerful any time of year. Meatier tomatoes, such as Romas, make a thicker soup and are ideal if you can find them. If not, just look for the freshest tomato available. I used frozen tomatoes from the summer garden, which worked out really well.
In a blender, puree the tomatoes, red pepper, carrots, tahini, dates, chipotle, and lime juice until very smooth. Add salt and pepper to taste. Garnish with minced celery and add a little swirl of olive oil, if desired.
Optional: If you like a thicker and even bolder soup, put the quartered tomatoes and chopped red peppers in the dehydrator for an hour or so before making the soup!
nutritional information: calories: 262 fat: 15 gr carbs: 26 gr protein: 10 gr
Wow, just wanted to tell you I love all your recipes but the picture on this made me drool! It is as beautiful as I am sure it tastes. Thanks for brightening my day!
Hi Kristin! Glad you like them!
I will make this today, thanks do much!
Excellent! Let me know how it turns out!
Your soup is beautiful–photos are stunning!!
Peace and Raw Health,
That is one nice looking and tasty soup!
Made the soup for a vegan cooking party. It turned out delicious but mine didn't look as smooth as yours. Do you remember how long you ran the blender?
J, I use a small blender and it takes as long as 4-6 minutes to make soups really smooth. Usually, I turn the blender on and go do something else in the kitchen for several minutes 🙂
I made this today from the week 9 meal plan. I wasn't sure how it would be because i've only had tahini one other time and it wasn't a pleasant experience. But this soup was SO good, even for a new raw foodie. Thanks Lisa!
So glad you liked it, Alexis! 🙂
Hi Lisa, I had your tomato*red*pepper soup today for lunch, so good! I just forgot to buy celery :/ and I used lemon instead of lime. I really enjoyed it, tks! : )
Glad you like it!
First attempt at a raw recipe… The tomato red pepper soup is delicious.
I just made this. My husband loves it! I used my Wolfgang Puck blender and ran it on high until 110 degrees to make it warm. Turned out smooth, thick and tasty.
Hi – How many servings is this soup. I am sure you must say, but I have ready twice, but missing it somewhere. Thanks, elysa
Anonymous, I was wondering about the number of servings as well. Most of the other soups are two so…maybe 2? Just a guess, though.
Anon, yes, two servings! Will edit this!
Hi, one more question–what kind of pepper did you use? Is this a red bell pepper or a spicy pepper?
Hi Anon, yes, a red bell pepper!
BRAVO! I've made this soup twice in the past week. So good!
I added a swirl of Greek yogurt to give it more of a rich flavor.
The tahini and the dates are the secret ingredients in my opinion!
Hi AVA, glad you liked it!! 🙂