Spicy Summer Gazpacho
Summer Gazpacho: Tomato, Watermelon, Zucchini and Basil
Ingredients:
1 medium sized zucchini ( 2-3 cups)
1 tomato
1 cup fresh basil leaves+ 3 leaves finely chopped for serving
1 small red onion
1 tsp jalapeño pepper ( finely minced)
1 garlic clove
1 cup watermelon ( seeds removed)
1/2 cucumber ( seeds removed)
Juice of half lemon
1/4 cup cashew cream ( make before-soak 1/2 cup raw cashews in filtered water for three hours. Drain and blend in vita mix or high speed blender with 1/4 cup water, pinch of salt and squeeze of lemon wedge. Freeze or store extra cream for other recipes or add a dollop on top for serving)
1 tsp apple cider vinegar or red wine vinegar
2 tsp sea salt
1 tsp ground black pepper + extra for serving
2 tbsp extra virgin olive oil
2 cups filtered water
1 1/2 tbsp nutritional yeast
Note: If you want this soup to be smooth blend a little extra. If you want it chunky reduce the water by 1/2 cup ( measure 1 1/2 cups) and use a food processor. Both ways are delicious. Some folks need soups more pureed for digestion and chewing abilities. I you are someone who cannot digest raw tomatoes try blanching them first and then blending up the soup. Make sure to remove the skin before blending. I especially love this soup with fresh baguette or croutons. For a Gluten Free option try crushed up salt and vinegar chips.
Directions
1.) Prep all your veggies. Make sure they are rinsed, de-seeded and measured out. Make your cashew cream earlier in the day or the night before so it is ready to go.
2.) Add all the ingredients to a food processor, vita-mix or high speed blender: zucchini, tomato, basil, cucumber, onion, jalapeño, garlic, watermelon, vinegar, lemon, salt/pepper, water, olive oil, cashew cream and nutritional yeast. Blend well or keep it a little chunky if you want texture.