• Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
• Season. Taste and season with extra salt, pepper and/or cumin if needed.
• Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
• Serve. Serve cold, topped with your desired garnishes.

Notes

• Tomatoes: To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.

  Cucumber: If you are using a regular cucumber, it needs to be seeded and peeled.

  Bread: We typically just use a baguette. To soak your bread, I recommend simply running it under the sink for few seconds to soak it with water. Then ring out the extra water and add the bread to the blender or food processor.

  Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

• Cook the noodles as instructed on the package.
• Clean veggies and prep them. Cut the tempeh into slices or quarter inch strips
• Heat up a wok, add 1/2 of the coconut oil and 1/2 of the sesame oil. Add the tempeh and cook for 1 minute. Add the maple syrup and cook on both sides until golden brown. Set aside.
• In the same wok add the rest of the coconut oil and the sesame oil, garlic, chili, tamari and veggies and stir fry for 3 minutes. Add the caramelized tempeh, noodles, lemon juice and mix everything.
• Serve with sprinkle sesame seeds on top.