You are about to discover the most nutritious tomato soup in history, which is also delicious. Thanks to our cook and friend Joaquín Adarve for create this delicious Tomato Soup recipe for us. We are very fortunate to have Joaquin’s advice at this stage of Emulisionizer’s launching. Joaquín immediately presented us with a lot of ideas and we understood that we had created a very attractive toy for chefs and cooking lovers in general.

Tomato soup recipe

tomato soup bowl in the table

As you know, the emulsifier filter allows us to emulsify food and filter it at the same time. Because of that, we can take profit of the ingredients parts that are normally discarded because of their texture, such as bones, peelings, stems, etc.

With Emulsionizer we take advantage of everything that is edible and get the most out of the food. We obtain:

  1. Contribution of interesting nutrients that normally end up in the garbage.
  2. We minimize the organic waste that is discarded.
  3. We save money by making the most of food.

Please take a look at the ingredients of the tomato soup and try it, you will see that besides being delicious it is much more nutritious than the usual tomato soup. We also keep the pulp which is also edible.

Tomato soup ingredients:

raw ingredients to prepare the tomato soup

  • Hot water 500 ml (90ºC) .
  • Cherry tomato 200 g
  • Dehydrated tomato 30 g
  • Onion (with peel) 1 slice 5 g
  • Garlic (with peel) ½ clove 2 g
  • Red bell pepper 25 g
  • 2 dates 20 g
  • Cashew nuts 40 g
  • Sea salt 10 gr
  • Virgin olive oil 2 tablespoonfuls 15 grams
  • 10 grains Black pepper
  • Tabasco 7 drops
  • Smoked paprika 3 g
  • Celery 20 gr (Optional)

Preparation of the tomato soup:

Preparation time 5 minutes.

  1. Place the hot water in the container and set the strainer in the center.
  2. Put the ingredients inside the strainer, leaving the cherry tomato for the end.
  3. Blend with the hand blender for 1 minute until all the ingredients are well blended and the emulsion is finished.
  4. Remove the strainer from the tomato soup and continue blending with the blender to help the pulp dry out.
  5. Lastly, press the pulp with the pestle to squeeze out the last drops of the soup.
  6. Stir before serving.
  7. Reserve the pulp in the fridge. It can be consumed directly, as a veggie pâté or used for other culinary applications.

The emulsifier is a versatile tool that can be used for many things, to making: soups, broths, plant milk, juices, liquid yogurts and shakes, cheeses, soups, vinaigrettes, sauces, cocktails… and we are sure that there are still many more options to discover!