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- 2 pints sungold tomatoes
- 2 cucumbers
- 4 sweet or bell peppers
- 1/3 cup lemon juice
- 1/2 cup fresh basil
- 1 jalapeno
- 1 teaspoon red chili flakes
- 2 teaspoons salt, plus more for roasting tomatoes
- black pepper
- avocado oil
- Sprouted toasted sesame seeds, microgreens, chives, for topping (optional)
Preheat oven to 250F.
Toss sungold tomatoes in avocado oil, salt and pepper. Roast in the oven for about an hour.
Let cool completely and then blend with peeled cucumber, peppers, lemon juice, basil, jalapeno, chili flakes, salt and black pepper.
Strain through a mesh sieve after blended.
Top with home sprouted toasted seeds, microgreens, chives and extra tomatoes.