We owe the recipe for this tomato soup to our cook and friend Joaquín Adarve. We were fortunate to have his support at the Ambiente fair (Frakfurt) where we presented the new stainless steel Emulsionizer filter.

With the metal filter we can cook for as long as we want at a temperature of 100°C and this opens up new horizons. 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

Thanks to the fact that the Vegan Milker and Emulsionizer filter allows us to emulsify and filter at the same time, we can use the parts of the food that are normally discarded because of their texture, such as bones, peelings, stems, etc. With Vegan Milker we take advantage of everything that is edible and we get more out of the food. We get the contribution of interesting nutrients while minimizing the waste that in most cases ban to the trash.

Take a look at the ingredients of the tomato soup and try it please, you will see that besides being delicious it is much more nutritious than the usual tomato soup.

Ingredients:

• Hot water 500 ml (90ºC) .
• Cherry tomato 200 gr
• Dehydrated tomato 30 gr
• Onion (with skin) 1 slice 5 grams
• Garlic (with skin) ½ clove 2 grams
• Red bell pepper 25 gr
• 2 dates 20 gr
• Cashew nuts 40 gr
• Sea salt 10 gr
• Virgin olive oil 2 tablespoonfuls 15 grams
• 8 grains Black pepper
• Tabasco 6 drops
• Smoked paprika 2 gr
• Celery 20 gr (OPTIONAL)

Preparation:

Preparation time 5 minutes.

1. Put the hot water in the container and place the filter in the center.
2. Add the ingredients inside the filter leaving the cherry tomato for the end.
3. Beat with the hand blender for 1 minute until all the ingredients are well crushed and the emulsion has finished.
4. Lift the filter above the tomato soup and continue blending with the blender to facilitate the drying of the pulp.
5. Finally, press the pulp with the mortar to squeeze out the last drops of the soup.
6. Stir with a spoon before serving.
7. Reserve the pulp in the refrigerator. It can be eaten as is, as a vegetable pâté or used for other culinary purposes.

Tips and Alternatives

If we do not have the Emulsionizer metal filter we can make the soup with any other Vegan Milker model. In this case the water temperature must be turned down to 70ºC.

As you can see, the Vegan Milker is a versatile tool that can be used for many things. We created it with the aim of making plant milks quickly and easily, but being such a simple tool allows you to do many more things. Juices, yogurts, cheeses, soups, vinaigrettes, sauces… and for sure we still have a lot more to discover!

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