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Cover goji berries with water and allow to soak for at least one hour, but ideally overnight.
Heat olive oil in a medium saucepan, and saute onion and chili for 2 minutes. Add tomatoes, goji berries (drained), and cumin seeds. Cook for 3 minutes, stirring occasionally.
Add vegetable stock and Medjool dates. Bring to a boil and reduce to a simmer for 10 minutes.
Add mixture to a high-speed blender, with fresh cilantro, and salt, and blend on high for 3 minutes or until smooth.
