June 24, 2010

Twist on a Classic

Given my recent kick, did you guys expect me to post a non-raw dinner recipe? No, I didn't think so. I picked up some beautiful tomatoes a couple days ago and since then I was trying to figure out what to do with them. Gazpacho? I wish, but I didn't have any celery. Sauce? No, I didn't have any zucchini or eggplant and I had made enough raw pasta this week. Then it hit me - tomato soup. A soup I had never liked much, honestly, because I usually only had Campbell's condensed. Hesitant as I was, I was hopeful given my recent raw successes. Of course, I couldn't just make plain old tomato, so I added my own twist.

Raw summer tomato & corn soup

- 2 medium tomatoes, halved
- 4 sundried tomatoes, rinsed in water for 10-15 mins
- 1 small ear of corn, raw, kernels removed
- 1 tbsp olive oil + 1 tsp
- 1 tbsp red wine vinegar
- 1 clove garlic
- 1 shallot
- 1/2 tsp rosemary
- 1/2 tsp basil
- 1/4 tsp oregano
- Pinch o' red peppa
- S&P

- Stand a corn cob in a large bowl. Using a knife, cut using a downward motion. Kernels will fall into the bowl, not all over the counter. Set aside.
- Put remaining ingredients in a blender or food processor and blend until desired consistency is reached.
- Put soup in bowl, mix in 1/2 the corn. Garnish with corn, rosemary (or basil) and a drizzle of olive oil. Enjoy!

This was better than any tomato soup I've ever had. Fresh, flavorful and herbaceous. The corn added a nice texture and a sweetness that complemented the sweetness of the tomatoes and contrasted with the savory aspects of the dish. Campell's, eat your heart out.

Mm, mm, good.


  1. Looks good to me. Love the addition of the corn. Oh, and I didn't use either celery or cucumber in my gazpacho. I say make it your own ;-)

  2. I really want to make a sweeter gazpacho with a watermelon base, but I have no watermelon! Next produce stop I will be getting ingredients to make some.