Raw, Creamy Tomato, Red Pepper & Cashew Nut Gazpacho

A Super tasty soup recipe, can be served hot or cold and made in under 5 minutes with just a blender

• 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.

Ingredients

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

Method

• 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!