OK, I'm not stupid - I know gazpacho is from Spain. But this was a spur-of-the-moment kind of soup, something that I threw together on Sunday night when I realized that I didn't have anything planned for Monday's lunch. It's easy, tasty, and I used what I had on hand. (Basil from the garden, a can of beans in the back of the pantry, and an enormous pile of fresh tomatoes from the Farmer's Market.) Next time I will sprout dried beans for a lunch that is 100% raw.
- ½ cup cannellini beans
- ¼ cup water
- 2 small, juicy tomatoes
- 4 good-sized leaves of fresh basil
- ½ tsp. black pepper (or more)
- salt, to taste
Puree all ingredients in a high-speed blender or Vitamix. Chill over night.