T’is the season for hearty stews and soups, warm biscuits and spiced drinks.
One of my favorite summer raw soups, using fresh-picked peppers from the garden, is especially lovely when the weather turns cool and damp. The hot water and cayenne pepper adds some heat and a kick.
1 cup raw cashews, soaked 4 hours
2 Red and/or yellow bell peppers, deseeded & rough chopped
1/2 cup baby carrots
1 tomato, rough quartered
1 tomato, diced
1 lemon slice
2 cups boiling water
1 clove garlic
1 bunch fresh parsley and cilantro
2 T raw coconut flakes
1 can chopped black olives
Seasonings to taste: salt, pepper, ceyenne pepper, tumeric, minced onion
- Chop some cilantro and parsley, avocado, and 1 diced tomato, some chopped black olives and set aside for toppings along with the coconut flakes.
- Soak the raw cashews in fresh water in a covered bowl at least four hours or overnight. Drain the cashews and put into a food processor or high speed blender.
- Rough chop the seeded peppers, carrots and tomato and add to blender or food processor.
- Add the garlic, minced onion and a handful of cilantro and parsley to the blender
- Add a slice of lemon with the rind on, take out any seeds
- Add 1-2 cups of boiling water (enough to cover the contents so it mixes smoothly)
- Put the lid with a vent on the container and blend for one minute or until smooth. Be careful taking off the lid. The contents are HOT!
- Add 1 T Tumeric and a few dashes of cayenne and salt and pepper to taste and pulse to incorporate.
- Pour soup into bowls and top with cilantro, parsley, avocado chunks, diced tomato, chopped black olives and flaked coconut to taste.
Serve immediately and enjoy!