speedy gazpacho

maximum nutrition,
minimum fuss

All the ideas here are entirely plant-based and free from soy, gluten, and added refined sugar. The focus is on making the most of whole, living foods with easy un-recipes you can make all your own. Proportions are merely suggestions, so make it a point to play around. And don't forget to share the plant-based love.

Makes two grande servings

As far as raw soups go, gazpacho is in a class all its own. Here, I’ve used cashews instead of the traditional day-old bread to achieve a creamy consistency that has absolutely nothing stale about it! The combination of anti-oxidant rich tomatoes and red pepper means this soup has enough Vitamin C to make a glass of orange juice blush. Olé!

2.5 cups vine-ripened tomatoes (about 5 medium)
1 red pepper (the sweet pointed kind if you can get it)
1 medium cucumber, peeled
1/4 cup red onion, minced
1 clove garlic, peeled
1/2 cup raw cashews
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
1/2 teaspoon cumin
1/4 teaspoon sea salt
Pinch of cayenne
2 ice cubes

Make the garnish:

Chop one of the tomatoes, 1/4 of the red pepper and 1/4 of the cucumber. Set aside together with the red onion in little rows. This may be speedy, but it’s still pretty!

Make the soup:

Put the remaining ingredients into a blender and whizz until just smooth. Pour into bowls and serve alongside the garnish.