We have been picking tomatoes since about the first of June. Our freezer won’t hold much more until we start consuming those goodies. So with no more room in the freezer, Rhonda is using large amounts of tomatoes in a raw soup that is exceptionally tasty.
¼ cup sun "“dried or dehydrated tomatoes (soaked in warm water 20 minutes)
1 red bell pepper (seeded and quartered)
1 cup carrot pieces
½ sweet onion (coarsely chopped)
½ cup basil leaves (loosely packed)
2 garlic cloves (peeled)
¼ cup pine nuts (soaked one hour and drained)
¼ teaspoon Celtic or Himalayan salt
2 tablespoons extra virgin olive oil
2. Garnish with fresh basil leaves.
3. Serve with a nice green salad and raw flax crackers.