Soup: Red Bell Pepper Cascadilla Soup

About the Recipe:

Cascadilla is akin to a south-of-the-border gazpacho.

A few of my pictures didn't come out very well! SORRY!

Items Needed:

Mixing bowls

Measuring cups

Food processor

Spatula

Ingredients

1-2 red bell pepper, seeds & stem removed, cut into quarters

1 cup fresh coconut water (or fresh orange juice)

2 tablespoons white miso

1+ clove garlic

2 tablespoons lime juice (or lemon juice or apple cider vinegar)

2 medium tomatoes, seeded and diced

1 medium cucumber, peeled, seeded, and diced

2-4 tablespoons organic, cold-pressed sesame oil (or olive oil) (optional)

2 green onions, chopped to the top

¼ cup chopped parsley

¼ cup chopped cilantro

1 tablespoon chopped dill

2 teaspoons freshly ground coriander seeds

2 teaspoons freshly ground cumin seeds

2 teaspoons fresh ground black pepper

Pinch cayenne pepper

Sun-dried sea salt to taste

Directions

In a food processor or blender, blend bell pepper, coconut water, miso, garlic, and lime juice until smooth. 

Add tomatoes, cucumber, oil, green onions, chopped herbs, ground coriander & cumin, and black and cayenne peppers.

Season with sea salt to taste. Pulse until well mixed but not smooth.

Serve chilled.

Adapted from Renée Loux Underkoffler’s book “Living Cuisine: The Art and Spirit of Raw Foods”, Recipe: Red Bell Pepper Cascadilla Soup (Page 278)