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.

4 comments:

aryn said...

ok, in the theme of soups... can you do a post on stock. i know this is supposed to be a no-brainer, but my stock always tastes like blah. you are probably rolling your eyes at the boringness of posting about stock, so maybe just email me about it... but now that i don't have compost it makes me feel guilty and sick to throw out vegetable matter, so i was thinking i should be more industrious with it... help.

I Heart Kale said...

Of course we have a post on stock! What kind of ex-cooperative members do you think we are? Look no further than this post for stock advice.

The three key elements of a good stock are some kind of fresh herb stems (like parsley or dill), some kind of allium trimmings (onion skins, garlic skins, leek tops) and peppercorns.

Debbie said...

This soup is orgasmic! (And not because it was the first thing I'd eaten all day, and not because I didn't have to cook it.) It's a perfect way to enjoy the joys of summer tomatoes.

Magda said...

Just made this soup with a few minor adjustments...didn't have cumin and left out the honey because I really need to cut out sugar. It was yum. I'm new to raw soup and this the third one I've ever made. Thanks for the recipe!