This soup is similar to a traditional gazpacho, which is a classic cold soup in Spanish cuisine. Made from blended vegetables, gazpacho is often served in the summer, but you can eat it year round. Much like gazpacho, this soup is a wonderfully light and refreshing dish that contains anti-inflammatory and alkalizing properties. After enjoying a bowl of this soup, both your taste buds and your body will thank you.
Each ingredient in this soup offers an array of nutritional benefits. Tomatoes are hydrating fruits that are rich in lycopene, an organic pigment that is similar to beta-carotene. According to research, lycopene promotes healthy bones and works to naturally lower blood pressure. Bell pepper is a rich source of vitamin C that people often overlook. It also contains antioxidants and various carotenoids, which exhibit anti-inflammatory properties. The lemon also offers vitamin C, which is an integral nutrient for optimizing immune function. Despite the acidic nature of lemon outside the body, it has an alkalizing effect once you ingest it.
Once you have all of your ingredients prepped and ready to go, it’s all about the blender. Since the ingredients in this raw soup are not frozen or difficult to blend, any blender will suffice. If you have a powerful, high-speed blender, that is the optimal choice. A powerful blender has the ability to generate more heat when you put it on the high setting. This is a beneficial step if you want to naturally warm up soup. Think of it like a raw vegan hack to infusing your food with a little warmth. That said, this soup does pack a spicy kick, which is another way to warm up when temperatures are low.
There are no toppings to this soup, but you have freedom in that department. Diced avocado or cucumber, cilantro leaves, a lemon wedge, and a drizzle of olive oil will enhance the flavor. You can also be a purist and leave the recipe as it stands. You are the chef and should make your soup how you want it. Just keep it within the realm of raw vegan.
- Prep Time:10m
- Total Time:10m
- 1 lb Roma tomatoes, quartered
- 1 medium red bell pepper, cored and sliced
- juice of 1 lemon
- 2 tsp. nutritional yeast
- 2 tbsp. cilantro, chopped
- 1 tbsp. chives, finely diced
- pinch of red pepper flakes
- Himalayan salt, to taste
- Add all of the ingredients to a blender or food processor and blend until you achieve a smooth, soupy consistency.
- Taste for flavor and add extra Himalayan salt, red pepper flakes, or black pepper if necessary.
- You can blend for a couple minutes to naturally warm it up, or you can refrigerate it for an hour and then serve.
- Ladle into a bowl and serve with optional chopped cilantro and a lemon wedge.