Monday, April 8, 2013

tomato soup with olive & cashew sandwiches

I had this cashew/olive spread a few years back when visiting Tammy in Asheville, at a cafe called Loretta's. I tell you, it is absolutely incredible. I don't recommend making a big batch because it's dangerous to have around. I wanted to share my version.

1 cup raw cashews
1 1/2 cup green Spanish olives
3 green onions, white and part of the green, minced
zest from a lemon
1 TB lemon juice
2 TB olive oil
salt and pepper

You can chop the cashews and olives by hand or use a cuisinart, just pulse them separately, then add to a bowl. You want them chopped enough to stay together, but not mealy. Add the rest of the ingredients and mix to combine. If you can get away without using the olive oil, that's fine. I just think it needs it to help bind the two together. And, you may not want salt, I just added a pinch.
Usually I'd have sprouts and tomato on a sandwich like this but since I was having tomato soup, and was out of sprouts, I used arugula, a little grated carrot, and thinly sliced red pepper.
This stuff is also really good with a salad, or on crackers.

our dining table most often also doubles as an art table
I made this soup mainly for Camilla. She loves tomato soup and after many attempts at creating one comparable to the one from the box she takes to school,  I think I finally did it. She said it needed more salt but that's one of the reasons I don't like the one in the box...
One thing I was doing wrong is I wasn't cooking the tomatoes long enough. Canned tomatoes have a tin undertone which dissipates once it simmers.

28 ounce of chopped tomatoes
1 carrot
1 stalk of celery
1 tsp herb de provence
1/2 tsp onion powder
2 1/2 tsp sugar
1/2-1 tsp salt
1/2 cup almond milk
1 T and 1 tsp nutritional yeast

Chop and saute the carrot and celery in a bit of oil for a few minutes. Add the tomatoes and spices and simmer for at least 10 minutes. Let cool a bit, then process in a high speed blender with the almond milk and nutritional yeast.

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