Summer Tomato Cream Soup with Seaweeds and Sesame

The tomatoes in Germany are now starting their peak season and are getting really ripe, and full of flavor. This is the time for making everything from tomatoes and there is nothing better than a chilled raw soup on a hot summer day. 

Wakame seaweeds contain a lot of minerals like zinc and vitamins A,C,E and B12 and are high in iodine, which especially on summer days is good to replenish us after a sweaty day. Sesame contains lots of calcium and tomatoes, when blended in a high speed blender give us the highly effective anti oxidant lycopene. So this soup is a real nutritious bomb and tastes delicious on a hot summer evening. And the best news, it's ready in 10 minutes :-)

So here's what you need:

Ingredients for 4 portions:

500 g ripe cherry or heirloom tomatoes

1 small red onion

2 cloves garlic

60 g cashews, soaked for 2 hours

800 ml water

1-2 T lemon juice

60 ml tamari (natural soy sauce)

1-2 T shiro miso or yellow chickpea miso

1/2 t fresh ground pepper

1/4 t cayenne powder

>> blend all in a highspeed blender until completely creamy

To garnish: 

4 T dried wakame or mixed seaweeds

1 handful of pea sprouts or mung bean sprouts

1 heaping T sesame seeds (white or black)

While you prepare the soup, soak the seaweeds for about 10 minutes in water to soften them up. 

Pour the soup into 4 bowls, garnish each bowl with the soaked seaweed, sprouts and sesame seeds. If you like, you can previously chill the soup. On colder days, it maybe nice though to blend it with warm water for a warm soup. 

As variation, you can also replace half of the water with fresh squeezed apple juice. Depending on the sweetness of the tomatoes, you may feel the need to add some sweetener like coconut palm nectar or coconut palm sugar. 

Enjoy this tomato deliciousness. 

Oh, and by the way, this soup is one of the recipes of my first book, which will be released in January 2015, so stay tuned :-)

b.colorful - b.healthy - b.alive!