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OK, here's the Dream of Tomato Soup recipe you've all been asking for

This recipe makes about 4 servings or more. The recipe is rather simple, and agonizingly delicious.

Ingredients (all amounts are approximate, you may have to adjust):

  1. 1 can of whole tomatoes US grown round tomatoes, peeled tomatoes, packed in tomato puree. Not the kind packed in juice. I think it is a 24 fluid ounce can, in the US, anyway, that is the standard size for canned tomatoes. I'll don't have a can on my shelf at this time to check. But its one of those cans that's about 6 inche high and about 4.5 inches in diameter. Or you could use the same tomatoes that come diced in the can, or you could just use plain puree. Or you could use the equivalent amount of fresh tomatoes, or some of each. With fresh tomatoes, you'll have to blanch them in hot water to remove their skins, before dicing them.
  2. 1.5 tablespoons extra virgin olive oil, plus 1.5 tablespoons unrefined sesame oil.
  3. A large handful of cilantro, fresh.
  4. Garlic powder.
  5. Cayenne pepper flour (powder, ground cayenne pepper).
  6. Sweet red pepper.
  7. Frozen sweet corn. About 1/2 cup. Future recipes may have weights as I bought a kitchen scale. Try to get a good quality brand. Usually generic store brands lack flavor and sweetness. Super-sweet is a euphemism for longer shelf-life before it loses its sweetness, and it isn't necessarily more sweet to begin with, and while it may stay sweeter longer, it may lose micronutrients at the same rate. Supersweets have a tougher outside skin, differnt kinds of sugars and flavors, and I find the older sweet corn hybrids to be far tastier. The SU (sugary) gene, and SE (sugary extended) hybrids, many of them are really spectacular.
  8. Salt to taste.
  9. Sugar to taste.
  10. Blanched almonds made into blanched almond butter, or made into almond milk.

Thaw the sweet corn. In an electric blender, blend with about one cup of water, until smooth. Takes about 3 minutes. Pour into a container

Clean out the blender and blend about 1/2 cup of blanched almonds with about 1 cup of water - enough water to make a creamy blend, but not too thick.

Dice a medium sized sweet red pepper. I leave their skins on but you could blanch and peel. Put about an inch of water in the bottom of a 3-quart pot, bring to boil, throw in the pepper pieces, cook for about 10-15 minutes until fairly tender. Make sure the water does not completely boil away. You will not be discarding this water. Just leave it in the pot with the peppers. You'll later be adding more ingredients.

Dump the can of whole tomatoes with its puree into a food processor; buzz the whole tomatoes a few times for a fraction of a second each time, until you have the size pieces you like. You could use a blender instead but you will have to break the can up into about 3 or 4 batches. With a 7 cup processor you can do a whole can at once. Add to the pot with the cooked red peppers and bring the heat back up to a boil. Add just 1/2 teaspoon of either oil, to keep ingredients from sticking to pot. Add the blended sweet corn. Add salt to taste.

You don't have to cook the tomatoes. Canned tomatoes are already cooked. If you are using fresh, add them to the peppers about 5 minutes before the peppers are finished cooking.. Heat the tomatoes pepper and corn mixture until it is boiling hot, add salt and sugar to taste, then add the garlic and cayenne pepper to taste, and cook for another 30 seconds to 1 minute. With the garlic, note that the flavor develops, and becomes stronger, after about 5 minutes, but you will be tasting right away, so you may want to be careful not to add too much. Same goes for the cayenne. If you don't want to have to estimate how the cayenne will be in the future, you can use plain Tobasco Sauce, instead of cayenne powder.

Ladle this soup into bowls which are plain and don't distract attention from the food. Red soup looks good in plain white bowls. Drizzle about 1/2 a teaspoon each of olive oil and sesame oil over each bowl of soup, and also drizzle about 1.5 tablespoons of the almond cream (I'll have the metric equivalents for you, soon). Let the diners stir these in themselves. Garnish with lots of cilantro, or you could stir it in, or add the cilantro to the pot, last thing previous to ladling the soup into bowls. Of course it you wanted to clean an extra dish later, you could tranfer soup from pot to a pretty soup tureen, before ladling the soup into bowls. Make sure soup gets well stirred before each ladling operation into a bowl.