Russell James’ Mexican tomato soup

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Lunch / Soups

Lately I discovered Russell James, England’s leading raw chef. I browsed through his food blog and watched a couple of his videos. He made me curious. What would be hiding behind his “top 10 most-loved raw recipes”? I must confess, until now raw cuisine hadn’t convinced me: too fat, too sweet, too many dates and soaked cashews.

“Amazing recipe n°8”, however, caught my immediate attention. The result? Absolutely delicious!

mexican tomato soup
(slightly adapted)

1 cup ripe tomatoes
1 cup sun-dried tomatoes, soaked for an hour
1/2 avocado
1 tablespoon red onion
a few twigs of fresh cilantro
a few leaves of fresh mint
a small piece fresh chili pepper
1 clove garlic
2 soft (or soaked) dates
1/2 teaspoon dried coriander
1 teaspoon cumin
juice from 1/2 lime

500ml hot or cold water

Mix all ingredients in a blender, before serving decorate with chopped spring onions, chives, cilantro and slices of lime.
As an additional topping I roasted cashes and sunflower seeds.


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