Name: Chilled Summer Gazpacho
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 pounds tomatoes (, well-ripened (I used cocktail tomatoes)); 1 small cucumber (, peeled and rough chopped); 1 medium red bell pepper (, deseeded, cored and rough chopped (sub green)); 0.33 cup raw cashews (, soaked in water 1 hour (*see note)); 2 small cloves garlic; 2 tbsp red wine vinegar (, more to taste); 1 small bunch fresh basil ((*optional)); 0.5 tsp ground cumin ((*optional)); 0.75 tsp himalayan salt (, more to taste (or preferred salt)); 2 tbsp olive oil (, more if preferred (See note)); null null water

Instructions

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1

Add veggies to a high-speed blender starting with the tomatoes (2 pounds). Then add the cucumber (1 small), red bell pepper (1 medium), raw cashews (0.33 cup), cloves garlic (2 small), red wine vinegar (2 tbsp), bunch fresh basil (1 small), ground cumin (0.5 tsp), and himalayan salt (0.75 tsp). Blend on high until very creamy and smooth.
2

Now set the blender on medium speed and slowly add the olive oil (2 tbsp) until it is well incorporated. Taste for flavor and adjust as needed. If the soup is too thick, you can add a few splashes of [water] to thin it out, but do not add too much or it will water down the flavors.
3

Cover and place in the fridge for 1-2 hours or more to marinate the flavors. Serve chilled with fresh toppings if desired.