Ingredients
-
1/2
-
2
-
1
-
1
-
1
-
1/8
-
-
-
-
-
-
-
-
-
Directions
Cold Tomato Soup, This was adapted from a recipe in Jane Brody’s Good Food Gourmet I made a few changes so it is more in keeping with a Nutritarian eating style This is quick and simple and good enough for company , This was adapted from a recipe in Jane Brody’s Good Food Gourmet I made a few changes so it is more in keeping with a Nutritarian eating style This is quick and simple and good enough for company
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Chop Walnuts, Then Lightly Toast in a Dry, Non-Stick Frying Pan. Stir Them Constantly So They Dont Burn. They Are Done When They Start to Turn Golden. Set Aside. |
|
2
Done
|
Puree Tomatoes in Blender or Place Tomatoes in a Large Glass or Ceramic Bowl and Puree With Immersion Blender Until Smooth. |
|
3
Done
|
Add Basil, Honey, Vinegar, and Pepper and Mix Thoroughly. |
|
4
Done
|
Refrigerate Soup For at Least 3 Hours. |
|
5
Done
|
Let the Soup Stand at Room Temperature For 15 Minutes Before Serving. Garnish With the Toasted Walnuts. |
