A delicious and refreshing way to enjoy fresh garden tomatoes, this soup is great for hot days and pairs perfectly with good bread (we recommend Ikarian-Style Sourdough!). You can also enjoy this hot if you prefer.
6 tomatoes, chopped or 4 cups canned tomatoes 6 green onions, minced 1 clove garlic, minced 1 bay leaf ¬ tsp salt 1 cup water 2 cups vegetable broth 1 avocado, diced Lemon wedges Cashew cream, optional topping Chopped chives or scallions, optional garnish
In a soup pot, combine tomatoes, onion, garlic, bay leaf, salt and one cup of water. Simmer for 20-30 minutes. Add broth and simmer for 15 minutes longer. Strain through sieve or cloth. Chill thoroughly. Spoon into bowls and add avocado. Serve with lemon wedges and cashew cream topping and chives or scallions for optional garnish.