A ripe tomato and a handful of sweet corn form the entire base of this single-serving soup, blended raw rather than simmered: the flavour stays bright and slightly sweet instead of turning jammy the way a cooked tomato soup does. Walnuts and hemp seeds go into the same blend, thickening the mixture and giving it the body of a proper soup rather than a thin vegetable juice, without any dairy or stock. Garlic and tamari add savoury depth, and hot water, used specifically instead of cold, is what warms the finished bowl, since nothing here touches a stove. Only half the avocado gets blended into the base: the other half is reserved and spooned on top along with fresh or dried dill, so the soup alternates between a smooth, savoury blend and cool, buttery pockets of avocado in each spoonful. Salt and pepper are added at the end rather than during blending, letting you adjust once the flavours have actually come together. A drizzle of raw honey over the top is entirely optional, but it takes the sharp edge off the raw garlic if that is ever too much for your taste.
Raw tomato, sweet corn and avocado soup with dill
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Activated whole nut puree
€15.90 AVAILABLE IN NOVEMBER
Ingredients
- 1 tomato
- 1/3 cup organic sweet corn kernels
- 1 to 3 cloves garlic
- A handful of walnuts
- A spoonful of hemp seeds
- 1 to 2 teaspoons tamari or liquid aminos
- 1 1/2 cups hot water
- 1/2 to 1 whole avocado, chopped
- Salt and pepper, to taste (equivalent to 1 tablespoon - 15 ml - of seawater)
- Fresh or dried dill
Preparation
- Blend the tomato, the corn, the garlic, the walnuts, the hemp seeds, the tamari, the hot water and half of the chopped avocado until smooth and creamy.
- Pour into a bowl, season with salt and pepper, then finish with the remaining avocado and a scattering of dill on top. A drizzle of raw honey is a nice optional touch.
Tip
This scales easily if you want more than one serving: multiply everything except the garlic, which is easy to overdo. Taste after blending and add a second clove only if it still needs it. Reserved avocado browns quickly once cut, so chop it right before topping the soup rather than ahead of time, and serve immediately while the hot water still keeps the bowl warm.
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FAQ: your questions about raw tomato, corn and avocado soup
Is it good to eat raw tomatoes?
Yes, and it is even the best way to benefit from their vitamin C, which breaks down with heat. Cooking, on the other hand, has the advantage of making lycopene more available: the two ways of eating them are complementary rather than competing. In this soup, the walnuts and avocado help you absorb the tomato's carotenoids, which are fat-soluble. Simply choose ripe tomatoes: green or underripe ones contain more solanine, which some people tolerate poorly.
Is tomato soup good for you?
In principle yes: low in calories, rich in water, potassium and antioxidants. Everything depends on what goes into it. Industrial versions often carry a lot of salt, added sugar and cream. A homemade soup like this one stays very simple, one tomato, some corn, walnuts, a spoonful of tamari, with the salt content you decide, and the fat comes from nuts rather than from thinned cream.
Is a soup enough for dinner?
A vegetable soup on its own provides very little protein and fat, and often leaves you hungry later. This one is built differently: the walnuts, hemp seeds and avocado give it a density that brings it closer to a genuine light meal. For a complete dinner, still add something to chew, raw vegetables, a slice of wholemeal bread, a handful of sprouts, because the feeling of fullness also comes through chewing.
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