SO GOOD. Get your heirloom tomatoes from the farmers’ market—they are magic. And if you want the tomato flavor to be stronger, let them sit in the dehydrator at 115°F (46°C) for an hour or two before blending them with everything else (or in the oven at its lowest temperature). —EvE
SERVES 3 OR 4
4 cups (645 g) chopped heirloom tomatoes
3–5 cloves garlic
2 tbsp (36 g) miso paste
2 tbsp (36 g) tahini
2 tsp (10 ml) maple syrup
½ cup (120 ml) vegetable broth or water
¼ cup (45 g) cashew butter (optional)
TOPPINGS
2 tsp (1 g) fresh thyme
¼ tsp black pepper
1½ cups (246 g) cooked chickpeas
Blend all of the soup ingredients until smooth, adding garlic as you like and cashew butter if you want it creamier. Adjust amounts according to taste and desired consistency. If you’d like hot soup, simply warm it on the stove over medium-low until it begins to steam or bubble.
Pour the soup into bowls and top with thyme, pepper and chickpeas. Nom.