Once again, my friend Toby comes through with a delicious soup made with a creative combination of veggies and flavors. This soup is like gazpacho, raw and vegan; the creaminess comes from the cashews.

It’s great at room temperature, or stored in the refrigerator and eaten cold. You could take it to work for lunch, serve it with a green salad for a light supper, present it as the first course for a special dinner, or even turn it into a wonderful veggie dip, dressing, or sauce by using less water.

• 2 red peppers, cored
• 2 medium tomatoes
• 1 cup celery, thinly sliced
• 1 cup cashews, raw or toasted
• 2 tablespoons olive oil
• 1 Tbsp honey
• 1 Tbsp miso
• 1 /4 cup lemon juice
• 2 Tbsp apple cider vinegar
• 2+ cups water

Blend together the first nine ingredients, and then add water to desired consistency.  If you feel inspired, you can garnish the soup with corn or chunks of avocado.