Jaleesa RAWbertson

This is the soup I made for dinner tonight. A lot of people struggle with raw soups since they are served cold rather than warm. This is the main raw soup that I make, occasionally I try others but this one I make on a regular basis. Tonight I even put it in my two year old's sippy cup thing (it has a straw) and he drank it like a smoothie.

Tomato Basil Soup (I halved this recipe)

6 C seeded and chopped tomatoes (I didn't seed mine)
1 1/2 C nut milk
1/4 C fresh basil or 4 tsp dried
2 T fresh oregano or tsp dried
1 T agave nectar or 2 medjool dates
1 1/2 tsp sea salt
1/2 tsp crushed garlic
2 T olive oil
Freshly ground pepper to taste

Place all the ingredients except the olive oil in a blender and blend until smooth. Then with the blender still running, pour the olive oil in slowly to emulsify. If you have a high powered blender you can blend for 2 minutes for a warm soup. Garnish with the pepper. This soup will last for 2 days in the fridge.

And I had to post this picture of my baby sharing his brother's green smoothie. He loves chewing on the straws of these cups and tonight he actually got a couple sips of smoothie. Just getting those taste buds off to the right start!