Saturday, August 16, 2008
Tomato and Tahini Soup
For our final tomato soup week recipe, here's a simple, creamy version that gets its bulk and protein from a swirl of tahini. The concept was inspired by Mark Bittman's Tomato and Onion Salad with Tahini Dressing; here, we've added some honey, substituted scallions for the onion and put it all in the blender.
2 lbs tomatoes, chopped roughly
2 scallions, minced
1/2 teaspoon salt
1 teaspoon cumin
juice of one lemon
2 tablespoons tahini
1-2 teaspoons honey
extra minced scallion for garnish
Combine everything in the blender. Puree. Garnish with extra scallions.