Makes 2-4 servings.

Cascadilla is akin to a south-of-the-border gazpacho. Fresh coconut water can be replaced with fresh orange juice for a sweet, tangy flavor. All the right herbs make this soup heavenly every time.

1 red bell pepper, seeds & stem removed, cut into quarters (approximately 1 1/2 cups)
1 cup fresh coconut water or fresh orange juice
2 tablespoons white miso
1 clove garlic
2 tablespoons lime juice (lemon juice or apple cider vinegar may be substituted)
2 medium tomatoes, seeded and diced
1 medium cucumber, peeled, seeded, and diced
2-4 tablespoons organic, cold-pressed sesame oil or olive oil (optional)
2 green onions, chopped to the top
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 tablespoon chopped dill
2 teaspoons freshly ground coriander seeds
2 teaspoons freshly ground cumin seeds
2 teaspoons fresh ground black pepper
pinch cayenne pepper
sun-dried sea salt to taste

In a food processor or blender, blend bell pepper, coconut water or orange juice, miso, garlic, and lime juice until smooth. Add tomatoes, cucumber, oil (if desired), green onions, chopped herbs, ground coriander and cumin, and black and cayenne peppers. Season with sea salt to taste. Pulse until well mixed but not smooth. Serve chilled.

Dale-5 stars, David-4.75...fantastic taste. We used orange juice instead of coconut water. We also used 1/2 cup of cilantro instead of 1/4 cup because we didn't add parsley. I also used a lot more than a pinch of cayenne pepper. Very delicious!!