The other day I was making dressing in my blender. It was packed with tomato, cilantro, and red bell pepper. When I taste-tested it, I thought I could drink this!
I didn’t, of course! I did, however, feel emboldened enough to try raw veggie soup, which had previously seemed so unappetizing.
This raw soup is light, vibrant—and surprisingly filling! Because the soup is raw, it only takes a few minutes to make. While I love standing over a simmering pot of soup on the oven, I often don’t have the time. Besides, I don’t normally crave steaming hot soup in August. This recipe, however, makes a perfect summer lunch.
Enjoy completely on its own or with a side of quinoa and avocado.
Raw Vegan Summer Vegetable Soup
2 vine tomatoes
1 red bell pepper, seeded and cored
2 cloves garlic
small handful cilantro or other fresh herb of choice
1 small zucchini
¼ red onion
juice of one lime
1 tsp. shoyu (raw soy sauce)
¼ cup unsweetened almond milked or filtered water (or more, if you’d like a thinner soup)
2 tbsp. nutritional yeast
pinch of sea salt
Combine ingredients in a high-speed blender and blend until smooth. Taste test for salt and pepper. Add more liquid if needed.
For a warm soup, you may run the motor for a minute or two to lightly warm the soup. Alternatively, you can carefully warm the soup at a low heat on the stove.
More summery recipes: Raw Vegan Collard Rolls with Moroccan Nut Pate
Photos: Mary Hood