Raw, Creamy Tomato, Red Pepper and Cashew Nut Gazpacho

• Cuisine: Lunch
• Soaking Time: 1 hour
• Preparation Time: 5 Minutes
• Total time: 1 hour 5 Minutes
• Servings: Makes 4 portions
• Allergens: NUTS
• Requires: Blender, chopping board, knife, small saucepan.

• Makes 4 portions:

  • 3 whole plum tomatoes
  • 5 whole sun-dried tomatoes
  • 1 whole red pepper (de-seeded)
  • 50g of whole cashew nuts
  • A small handful of fresh basil
  • 30ml of Tamari sauce or Liquid Aminos
  • 30ml of apple cider vinegar
  • 1/4 of tsp of cayenne pepper
  • A pinch of pink himalayan salt
  • 50g of nutritional yeast

   

• Roughly chop the tomatoes and red pepper place them into the blender
• Soak the cashew nuts for 1 hour before use, if you have time (this will make them easier to blend and easier to digest)
• Tomatoes have a high water content so adding them to the blender first will avoid having to add extra water meaning more flavour.
• Add in the rest of the ingredients to the blender
• Blend all of the ingredients together until super smooth and creamy
• If it’s struggling to blend add a little dash of water until it blends with ease
• Heat in a small saucepan if you want a warm soup
• Serve into your bowl and top with seeds and alfalfa sprouts or garnish of your choice
• If you have a high speed blender and blend it on full speed for a minute or two, this will make your soup warm without having to heat it in a pan keeping it RAW!

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