You can use any tomatoes you have for this recipe. I had the yellow pear tomatoes from last weeks box.
Yellow Pear tomatoes
Reed Avocado (or haas)
himalayan truffle salt
cilantro or basil
red wine vinegar
I don’t measure anything, but it’s an easy recipe to add your ingredients by taste.
You can either blend your tomatoes raw, or cook them first, and add them to the blender with raw avocado. If using a reed avocado, half the avocado should be enough, per 1 basket of tomatoes. Add all other ingredients to the blender, except the cilantro. Don’t add too much, it’s just a little bit of vinegar, honey, and cayenne pepper, to where you enjoy the balance of flavors.
The soup can be served heated or chilled.
Make a cilantro or basil oil by blending olive oil and a bunch of cilantro or basil, until smooth. Drizzle it on top of the soup.