Thursday, September 18, 2008

raw tomato and corn bisque

i'm not a huge fan of 'cold' soups, but i can do okay with room temperature. when i make raw soups, i usually eat it up right away, or if i have to chill it, i usually let it stand out of of the fridge for about 45 minutes to bring the temp up. of course, that's just personal taste. this recipe made about 2 decent-size bowls of soup and was really filling!


  • 2 large fresh tomatoes
  • 5-6 sun dried tomatoes
  • 1 tablespoon olive oil
  • 2-3 fresh basil leaves
  • 1 tablespoon fresh garlic minced
  • 1 cup fresh corn
  • sea salt and ground pepper to taste

throw everything but corn in a magic bullet or food processor and blend. add corn. eat.

4 comments:

Nick said...

Interesting soup, quite simple but I bet the sundried tomatoes really bring it together. Why are they so much more flavorful than regular tomatoes?

chou said...

This sounds really good! I wish it was warm today, then I'd have to make it. :)

Priya said...

Yummy, tempting me..really good Miss V...

Maggie said...

I have to give this a try and warm it in my dehydrator.