• 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.

• In a food processor or blender combine all of the magic mustard sauce ingredients and blend until smooth.
• Heat a wok or large skillet over high heat. Add the oil and when very hot (it should be just smoking), add chicken and season with salt and pepper. Spread the chicken in a single layer and cook until all sides are golden brown and the chicken is cooked through, tossing occasionally, about 7 minutes.
• When chicken is cooked through, use a slotted spoon to transfer onto a plate. Set aside.
• In the same skillet, add the ghee and melt. Then add the onions, carrots, zucchini, and mushrooms. Cook, stirring occasionally until just cooked and slightly tender (you don't want them too soft, I like a little crunch to mine still), about 4 minutes.
• Add chicken back into the skillet with the sesame seeds. Stir and saute for 2 more minutes.
• Transfer to a plate and serve with the Magic Mustard Sauce.