Gazpacho with 7 veggies & cashew nuts

 Recipe-7-veggies-gazpaccho-raw-soup- raw-recipe - goodnesst - amelie van der aa

 

My kids are fond of this cold soup, and I’m even fonder of watching them gobble down seven raw veggies with a red moustached smile on their face.

Compared to the original gazpacho recipe this one is made with a few extra veggies (zucchini, red beets, and carrots), a fresh orange, and a handful of soaked cashews for extra protein and healthy fats.

You can serve this before dinner, or as a quick and healthy snack, or even as a light lunch topped with whole wheat croutons, feta cheese, and extra raw veggies.

Prep time:

5 minutes

TOTAL time:

5 min

SERVES:

2-4

 Recipe-7-veggies-gazpaccho-raw-soup- raw-recipe - goodnesst - amelie van der aa

Ingredients:

  • 200 g ripe tomatoes
  • ½ raw beet, unpeeled
  • 1 medium carrot, peeled
  • ½ cucumber
  • 1 medium red bell pepper
  • 1/3 zucchini
  • A handful soaked cashew nuts (2-12h)
  • ½ orange or mandarin
  • A few leaves of Basil
  • Salt & pepper to taste
  • Optional: 1-2 fresh garlic cloves (not all kids like this)

Toppings: a choice of finely chopped bell pepper, tomatoes, cucumber, pine nuts, feta, olive oil, whole wheat croutons, fresh herbs, …

Note: Use organic veggies for the best flavor and optimal vitamins and minerals.

Directions:

  1. Start by soaking the cashews for 2-12hours. I usually do this the night before.
  2. Blend all ingredients in a high-speed blender. Taste and adjust by adding more salt and/or pepper if desired.
  3. Chill before serving or store in an air-tight container for 2-3 days.