Categories: soup, vegan

Ingredients

• 4 cups diced beefsteak, cherry, or heirloom tomatoes, divided
• 1/4 cup olive oil
• 1 Tbs. agave nectar
• 1/2 cup basil, sliced into thin strips

Directions

1. Blend 3 cups tomatoes, oil, agave nectar, and 2 cups water in blender until smooth.

2. Pour soup into 4 bowls. Top each serving with ı/4 cup diced tomatoes and 2 Tbs. basil.

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