(Makes 4-6 portions)

This cold soup recipe is perfect for a hot day or anytime you feel like a refreshing, creamy treat. From the ocean to your table, a delicious balance of spice, sweet, sour and richness will have you swimming in a sea of wonderful flavors!

How to Prepare:

First, place the dulse seaweed used for the garnish into a bowl and cover it with filtered water. Let it soak for a couple minutes while you prepare the soup base.

For the soup base:

1 cup walnuts
½ cup sunflower seeds
2 tbs raw agave nectar
2 tbsp Nama Shoyu Soy Sauce
½ tsp sea salt
3 medium peeled carrots (or 1 ½ cup roughly chopped carrots)
1 celery stalk
Small piece of onion
2 medium garlic cloves
2 tbsp lime juice
1 chile anaheim (without seeds)
½ chile serrano (with seeds if you like it more spicy)
1 tsp cumin powder
½ tsp black pepper
3½ cups filtered water
4 tbsp first cold press olive oil (make sure to add this in the end)

Place all the ingredients for the base (except for the olive oil) into a blender. Blend until it becomes homogeneous. Stop and taste. If you feel that it needs to be more salty, spicy, sour, etc., simply add in more of that particular ingredient. Turn on the blender again, and start pouring in the olive oil. Let it blend for at least 20 seconds or until it gets smooth and creamy.

For the garnish:

1 cup dry dulse seaweed
½ medium bell pepper
½ cup finely chopped parsley
1 cup chopped cucumber

By this time, the dulse seaweed will be ready to use. Rinse it off. Cut the bell pepper into thin slices, finely chop the parsley and cut the cucumber into small cubes. Pour the soup base into a big bowl, add in the veggies for garnish. Gently mix with a spoon and you are ready to enjoy!

Recipe courtesy of: Chef Perkunas www.VeggieVibes.net