Here is a nice and easy tomato-based soup recipe that I just eat at room temperature, as I eat most of my raw soups. Several hours before making it, I put some cashews and sun-dried tomatoes in separate bowls, and cover with water to soak. Then I drain and rinse, cut off any stem areas from the tomatoes (they don't blend well), and throw the tomatoes in the blender with some water, sea salt, onion, and a few herbs, maybe a little red pepper - whatever sounds good. I make it thin for a soup - thicker for a sauce. It's quite versatile, and tasty, too.
