This raw soup by Amy Lyons of Fragrant Vanilla Cake was definitely inspired by summer gardens everywhere now in full glory! If you’ve got an explosion of zucchini, tomatoes, basil, corn, and bell peppers in your garden (or have a great farmer’s market close by!) this soup makes for a truly delicious way of putting everything to use. Super flavorful and since no heat was used FULL of vitality and life. Enjoy!
2 cup fresh organic corn kernels
2 bell peppers, diced
1 medium zucchini, diced
2 cup cherry tomatoes, quartered
4 scallions, sliced
1/4 cup chopped fresh basil
2 cups filtered water, or as needed
1 Tbsp apple cider vinegar
1 garlic clove, minced
1/4 tsp red pepper flakes
a couple sun dried tomatoes
1 date, pitted
2 Tbsp nutritional yeast
1 Tbsp miso
sea salt to taste
1) In a large bowl, combine the corn, peppers, zucchini, tomatoes, basil and scallions.
2) Remove 1/3 of the mixture and add to a blender with the remaining ingredients.
3) Blend until smooth, and add back to the bowl with the veggies. Let sit a few hours in the fridge to allow the flavors to develop before serving.