• 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 lentils according to package directions.
• Heat the olive oil in a large pot. Add the onion, celery, and carrots. Cook for about 10 minutes, or until veggies are softened. Add the garlic and cook for 2-3 more minutes.
• Add the cauliflower, kale, and vegetable broth. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes.
• Stir in the cooked lentils and season to taste with sea salt and ground black pepper. Divide between bowls. Enjoy!