I created this dish last year, as part of a demonstration of the Vitamix blender for CHEFS, an online kitchen store with its headquarters in Colorado Springs. If you run a high-speed blender long enough, it actually heats the food, “cooking” it slightly. Technically, the food is still raw, but it’s hot, as if you had cooked it on the stove.
With this quick preparation, you have a choice, whether you want to make the soup hot, leave it at room temperature, or refrigerate it for a “gazpacho” effect. Everything is raw in this dish except for the beans, so you get the benefit of all the undamaged enzymes and phytonutrients. And it’s so easy!