Mexican Gazpacho with white bean, avocado, pumpkin seeds, and vegan feta

Ingredients: 

1 cup cherry tomatoes 

1/2 cucumber, peeled and coarsely chopped

1 red pepper, seeded and coarsely chopped

1 shallot

2 cloves garlic

2 limes, juiced

2 tbsp sherry vinegar

½ tsp salt

4 tbsp olive oil

1/2 cup nut milk 

1 cup passata

1 tbsp tomato purée

1 tbsp sweet paprika

½ tsp ground cumin 

1/2 tsp honey

handful of coriander with stems + a few leaves to plate each bowl

one jalepeno

To finish:

1 tbsp cooked giant white beans (store bought in glass jars are perfect)

1 tbsp crumbled vegan feta

1 tbsp toasted pumpkin seeds

¼ sliced avocado

Method:

Put all the ingredients into a blender and purée until smooth. Pour the soup into bowls, or chill for later use. Add toppings.