Serves 2

Ingredients:

 

3 full-flavoured ripe tomatoes, quartered and seeded or two large handfuls of cherry tomatoes

¼ cucumber, peeled and coarsely chopped

1 red pepper, seeded and coarsely chopped

1 shallot

2 limes, juiced

2 tbsp sherry vinegar

½ tsp salt

4 tbsp olive oil

1/2 cup nut milk

1 cup passata

1 tbsp tomato purée

1 tbsp sweet paprika

1/2 tsp fruit syrup or honey

handful of coriander with stems

one red chili

 

To serve:

Baked croutons (Slice up a loaf of bread and discard crusts. I use GF Sourdough. Lay on a baking tray and cover with generous dashes of rapeseed oil. Add about 1 tbsp each of onion and garlic powder. Season well with salt and your choice of herb- oregano works well. Bake about 20 minutes on 180 degrees, tossing to crisp each side. Remove when golden.)

 

1 tbsp Hemp seed hearts

½ sliced avocado

 tbsp. germinated/sprouted buckwheat

 

Directions:

Prep: 20 minutes (plus croutons about 30)

Mix all the ingredients in a large bowl. Ladle batches of the mixture into a blender and purée until smooth. Pour the soup into a large clean bowl, cover and chill. Top with buckwheat, avocado, croutons, and hemp hearts.