Gazpacho with 7 veggies & cashew nuts
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.
Ingredients
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
Directions
Start by soaking the cashews for 2-12hours. I usually do this the night before.
Blend all ingredients in a high-speed blender. Taste and adjust by adding more salt and/or pepper if desired.
Chill before serving or store in an air-tight container for 2-3 days.
Ingredients
Directions
Start by soaking the cashews for 2-12hours. I usually do this the night before.
Blend all ingredients in a high-speed blender. Taste and adjust by adding more salt and/or pepper if desired.
Chill before serving or store in an air-tight container for 2-3 days.