With the weather heating up and summer just around the corner, you’re gonna want a mason jar of this bisque standing in the fridge.
Yes, right there, next to the creamer. You’ll see it every morning you reach in to doctor your coffee, glistening and proud, so you don’t dare forget about the bisque.
But please don’t dare use it in your coffee. That may taste weird.
In case you’re concerned you’ll be slaving over a pot all day, toiling over this soup – don’t worry. This soup is completely raw. You’ll just throw a few things, like fresh tomatoes, basil, water, and soaked cashews, into the blender and a whizzing you will go.
You’ll certainly stick your spoon into the blender before you transfer the soup into a storage jar, and you’ll be pretty surprised at how gosh-darned GOOD this soup is. And easy! Who knew? Of course, you’ll be tickled by how fresh and light this is, too.
Maybe it’ll change how you view soup-making. I’m glad I could play such an integral role in your culinary evolution.
Oh, and if you’re fortunate enough that you can just pluck a few tomatoes of the vine in your backyard – all the better.
But I’ll be a little jealous. So don’t mention it, okay?
Chilled Tomato Bisque
3 cups chopped fresh tomatoes, de-seeded
1/4 cup raw cashews, soaked 4 hours
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 clove garlic
1 tablespoon lemon juice
1 teaspoon agave
2 tablespoons fresh basil, roughly chopped
Place all the ingredients in the blender and blend 2-3 minutes, until creamy. Serve immediately or store in a tightly covered container 3 days in the refrigerator.
Serves 3-4
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I LOVE tomato bisque and this is great that it’s chilled for the hot summer days!
I LOVE this. I have a serious obsession with gazpacho after spending a semester in Spain back in college. I did a raw gazpacho last summer but my photography was horrible back then and my blog was in the “confused” stage. I think another gazpacho of sorts is in order. This sounds like the perfect way to test out this cashew soaking thing…;)
I am admittedly obsessed with adding soaked, raw cashews to things. They add an amazing nutty, creaminess to anything
Never thought to have tomato soup cold… I wonder what it would be like warm? I love the idea of cashews to give it the creamy texture
I think this will be good warm, too! Perfect with a grilled cheese
Looks so good! I’m bookmarking it for when the temp get’s a little hotter here! YUM!
This looks sooo good! I love tomato bisque but who has time for soup to simmer, okay not me when it’s summertime! I love the blender recipe!
I hate simmering even in the winter! Maybe I’ll just let the Vitamix go for a couple more minutes in colder weather for a warm soup
Sally, your pictures of this bisque are gorgeous! Beautiful lighting. This bisque sounds incredible… I really like the addition of soaked cashews to add some creaminess. Much healthier than your usual bisques. Great recipe!
I’m really loving all over the cashews because of their unbelievable creaminess and body when pureed. They’re magic in my book!
I made this tonight for dinner. Loved it! Thanks for the recipe.
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