This easy-to-make cool soup is the perfect lunch on a hot summer day or a light summer dinner. Its full of raw cooling summer veggies with a delicious tomato basil flavour. 

Gazpacho Ingredients

• 1 250g can peeled tomatoes (option to use 250g of fresh tomatoes here also)
• 1 large cucumber, peeled, seeded & chopped
• 1/2 C chopped red pepper
• 1 tsp red wine vinegar
• 2 cloves garlic
• 1/2 tsp cumin
• 1 tsp salt
• 1 bunch (10-20 leaves) of fresh basil

Avocado Cream 

• 2 avocados (if you don't have access you can use 3/4 c soaked cashews)
• 2 lemons squeezed
• 5-10 leaves of fresh basil
• 1 tsp salt

Instructions

1. Throw all of your ingredients for the gazpacho into your blender and blend for 1-2 minutes until there are no chunks left.
2. Throw all of your ingredients for the avocado cream into a smaller blender cup (like the spice grinding jar) and blend until a smooth cream is formed.
3. Serve immediately or refrigerate and serve within 48 hours. You can spoon the avocado cream over the gazpacho, enjoy them together.