Raw Mexican style Tomato Bisque
Again, we always use what we have in the fridge. The following recipe was quick and easy. Once again we changed the recipe that we found in a raw recipe book. This one was inspired by a recipe from Ani Phyo who is another wonderful chef and author. The base recipe is from her book Ani's Raw Food Kitchen. Once you find Ani's book you'll notice this recipe has definitely been "tweeked" to our spicy likings. The eye doctor said to add flax oil to your diet at 2 tbls. twice per day for dry eyes and the wood heat has been taking it's toll already this winter so we are replacing some of our usual oils with flax where possible when we feel the dry eyes coming on. On with the recipe!
Raw Mexican style Tomato Bisque.... yummy.
Mexican Tomato Bisque recipe by Damon Siska
3 large tomatoes
2 cloves garlic
1 ¼ cup olive oil
¼ cup flax oil
2 teaspoons salt
2 cups water
½ teaspoon Mexican seasoning*
2 green onions
½ teaspoon white pepper
¼ cup cilantro
1 mild green chili
1 spicy red chili (optional)
*We make our own "mexican seasoning" by combining chili powder, ground cumin, oregano and paprika from the organic bulk bins. The garlic, tomato, citrus and onion powders usually present in the pre-prepared seasonings are better added fresh! (not to mention the usually present silicon dioxide...yuck!)
Blend all ingredients until smooth in high speed blender. Top with any of your favorite greens.
We still have some pumpkin... we'll be sure to use that next! What soups are you having this fall? What's your favorite?
Categories: Recipes
Tags: ani phyo raw tomato bisque raw mexican style tomato bisque
This looks absolutely delicious. I'm going to try this for dinner tonight as I've got all the ingredients in my pantry.
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The recipe is easy and wonderful! Keep lots of fresh ingredients and raw recipes are easy! Let me know how you like it.
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I have a question - since I am picky about cold/lukewarm soups, how much heat can a meal be subjected to before it loses most nutrients, enzymes, etc.? Do you have a temperature I can go by or does it vary with the ingredient(s)?
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The majority of enzymes are lost at 118 degrees. It is best to never take your food above that temperature. There are several exceptions, for example rice and potatoes do need to be cooked. If you wanted to include potatoes in a soup I would bake or boil them, then add them to the raw base. If you use a double boiler to warm soups you will be less likely to over heat them.
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That soup looks great and most important, it's healthy. This kind of soup is great when being on a diet because it's got a lot of vegetables and it also hydrates your body. Hydration is essential for detoxing and living healthy.
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I do agree. One thing I am personally working on is something we all should; drink more water when we wake up. Like a liter! David Wolf constantly reminds me of this yet I still can't seem to hydrate properly in the AM. I'll get there eventually yet it seems like such a lofty goal when it should be so simple. Thanks for the input!
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Yum! Thankx for the recipe.I got to give this a try.
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