to make - Tomato Tahini Summer Soup
Tomato Tahin Summer Soup
recipe inspired by Rita Serano
recipe type: to lunch, to soup
cuisine: glutenfree, plantbased, dairyfree
what you need:
(makes 4 servings)
1- 1,5 kg of ripe tomatoes (I used yellow heirloom)
Half a cucumber, peeled and chopped (safe a bit for decorating)
2 roasted red bell peppers, sliced
1/2 small red onion chopped up
1 tablespoon of tahini
1 teaspoon of maple syrup
1 tablespoon of apple cider vinegar
Sea salt and freshly ground pepper to taste
Black sesame seeds and pink peppercorns for decorating
what to do:
First roast the bell peppers. Cut them in half, remove the seeds and place them skin side up in the oven. Let them roast until slightly burned. Not to much. Remoe from oven and let them cool.
In a food processor or blender, blend the bell peppers, orange,, apple cider vinegar, tahini until smooth. You could add some maple syrup for some extra.
Add tomatoes, cucumber and onion.
Season with salt and pepper to taste.
Chill for 2-3 hours (or more) and serve with chopped up cucumber, pink peppercorns and a swirl of tahin.