- 1 tbsp olive oil
- ½ medium onion, diced
- 4 cups tomato puree
- 2 cups water
- 2 tbsp Yondu
- ⅓ cup raw cashews
1. In a pot over medium heat add olive oil and onion and sauté for 3 minutes.
2. Add tomato puree, water, Yondu, and cashews. Simmer for 10 minutes.
3. Blend using a hand blender or food processor until smooth.
For the Yondu garlic bread (optional): 1 clove of minced garlic + 1 tbsp of Olive oil + ¼ tsp Yondu, spooned over bread and broiled
Garnish with some pine nuts and herbs if you have them on hand. If you find the soup too acidic, you can adjust with 1 tsp of additional sugar.