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Gazpacho-veggies-cashew-nuts-recipe

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.

 

Yields1 Serving
Prep Time5 minsTotal Time5 mins

Ingredients

200 g ripe tomatoes
0.50 raw beet, unpeeled
1 medium carrot, peeled
0.50 cucumber
1 medium red bell pepper
zucchini
A handful soaked cashew nuts (2-12h)
0.50 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.
 

*Unless stated differently, my recipes are measured with US measuring cups like these ones


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.

 

 

Ingredients

 200 g ripe tomatoes
 0.50 raw beet, unpeeled
 1 medium carrot, peeled
 0.50 cucumber
 1 medium red bell pepper
  zucchini
 A handful soaked cashew nuts (2-12h)
 0.50 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.

Gazpacho With 7 Veggies & Cashew Nuts

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