Raw Vegan Recipes: Raw Tomato Soup and Raw Tomato Salad
By Guest Blogger
Summer is in the air! Long, sunny days when we get to enjoy the bounty of fresh, sun-ripened tomatoes. Here are a couple of deliciously sunny recipes with tomatoes as the star: raw vegan tomato soup from Kristen Suzanne and raw vegan tomato salad from Joanna Steven to add more delicious tomato dishes to your repertoire of raw vegan recipes!
Tomatoes are definitely a food to enjoy in season. Bursting with sunshine and nutrition, they are incredibly versatile. Here, they steal the show in a raw vegan soup and a simple but super flavorful salad.
Kristen Suzanne explains: “When I demo’d this fabulous soup of mine at Whole Foods, it was a huge success. As people sampled the delicious Moroccan flavors, they quickly went in to the produce department to buy up the ingredients so they could go home and make more. This healthy, Raw soup is easy to make (and I mean….super easy) and full of delicious flavors. It is soooooo good!”
Moroccan Gazpacho
Yield 5-6 cups
This is an elegant and delicious recipe with beautiful flavors; yet, it is so simple to make.
Ingredients
- 1 cup water
- 4 tomatoes, chopped
- 1 tomato, diced
- 1 cucumber, peeled and chopped
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons agave nectar
- 1 teaspoon Himalayan crystal salt
- 1 teaspoon fresh ginger, peeled and grated
- 3/4 teaspoon cumin
- 3/4 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/4 cup fresh cilantro, chopped
- 1/4 cup pine nuts
- 1/4 cup raisins
Directions
Blend all of the ingredients, except for the 1 diced tomato, pine nuts, raisins and cilantro, until creamy. Pulse in the cilantro. Stir in the diced tomato, pine nuts and raisins.
Simple Tomato Salad
Joanna says: “Summer is such a glorious season, with the sun-ripened fruits, the lovely walks on streets bordered with blooming flowers, and of course, the local, organic tomatoes. I got some from my local market, and they were fantastic. My husband and I popped one in our mouth and could not stop repeating “wow… wow…” over and over again. I decided to make a simple salad with them before eating them all like pop corn.”
For such a simple salad, hunt down the best, freshest, preferably organic tomatoes. Use a high quality salt – I use Celtic sea salt.
Ingredients
- 12 ounces small tomatoes
- 1/4 teaspoon good quality salt
- Freshly ground pepper
- Pinch red pepper flakes (optional)
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
Directions
Halve the tomatoes, or quarter them if they are big. Sprinkle them with the salt, tossing them gently in a colander as you do. Set the colander in a bowl, and let the tomato drain for 10-15 minutes. Transfer tomatoes to a bowl, add peppers, vinegar and oil, and toss gently.
About Kristen Suzanne
Kristen Suzanne, owner of KristensRaw.com, is an accomplished raw vegan chef, author, and teacher with a passion for helping people get started and succeed with the raw food diet. She’s been studying nutrition, fitness, and food preparation for over ten years.
Kristen is the author of several raw vegan recipe and lifestyle books, and maintains a popular blog.
About Joanna Steven
Joanna Steven is the director of the Raw Mom Club. She’s also the author of Well-Rounded:The Ultimate Guide to a Healthy Raw Food Pregnancy.
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