For the Soul and super easy. Perfect for anytime. Serve cold as gazpacho.
Ingredients:
6-7 Organic Red Tomatoes Halved (more or less depending how much soup you want to make)
1 Large Yellow Pepper cleaned and cut in half
4 Cloves of garlic cleaned
1/2 Small Onion Diced
1/4 Teaspoon Oregano
1/2 Cup Fresh Basil
Salt to taste
1 Tablespoon Avocado Oil
1/3 Cup Bone Broth (Chicken or Veggie broth work best)
1/2 Cup Almond Milk (or Milk alternative of choice)
Optional: Slice of feta cubed **highly recommended
**optional: add chilli peppers or a hot sauce if you’d like to spice it up.
Directions:
Prep the Vegetables.
Preheat oven to 400° and line a pan with a baking sheet.
In a large bowl, combine; Tomatoes, Peppers, Garlic Avocado oil & Salt. Mix with hands and ensure each vegetable is well coated with oil and salt. Lay vegetables face down and skin up on sheet, bake in oven until the skin on tomatoes begins to crack apart and slightly. The longer you leave them, the more flavour.
Once vegetables have roasted remove and let cool until they’re manageable to touch with hands. Peel off the skins on the Tomatoes & Peppers (very easily slides off) and add all vegetables to a food processor. Add Basil and oregano. Blend until smooth.
Meanwhile, sauté onion in pan until soft and translucen. Add onion to blended mixture and keep blending until everything is very smooth.
Pour mixture into a stovetop pan on medium-low, add broth, stir well. Add Milk stir well. Bring to a low simmer and let sit about 10 minutes on low. Salt to taste.
Remove from heat and serve... don’t forget to add the cubed feta as garnish. SO good.
