Chilled Red Pepper Tomato Soup with Roasted Pumpkin Seeds
2vine ripe tomatoes
1cuproasted bell peppers
juice of 2 lemons
1cupvegetable stock or filtered water
½cupplain cashew milk homemaderecipe on my website or store-bought
salt and pepper to taste
½cuproasted pumpkin seeds
Blend everything, except the pumpkin seeds, together in a blender until smooth. Let the soup chill in the refrigerator for at least 30 minutes to an hour. This will also give the ingredients time to combine a little more for an even better taste.
Pour the chilled soup in your bowl and garnish with some of the pumpkin seeds. I always eat my soup with a simple veggie sandwich.
I like to eat this soup chilled, but you could easily warm in up on the stove for a few minutes.