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

Ingredients:

(Serves 2)

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

Directions:

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

Millet Vegetable Bowl with Creamy Red Pepper Dip

Peach Basil Avocado Salsa

Raw Zucchini Noodle Salad Buffet

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Photos: Mary Hood