The Raw Truth

Gazpacho

Many people think of soup as something warm or hot. Yet in the heat of the summer, most people don’t want a hot soup. Gazpacho is a

delicious raw soup traditionally served chilled. This soup, which originated in the Andalusia region of southern Spain, is the basis for this

amazing creation.

SERVES 2 TO 4

2 large or 3 medium tomatoes, plus 2 cups diced tomatoes

1 small onion, minced and rinsed

1 cucumber, diced

2 green onions, chopped

Juice of 1 orange

Juice of 1 lemon

1 clove garlic, crushed

2 tablespoons apple cider vinegar

2 tablespoons olive oil or flax oil (optional)

⅓ cup coarsely chopped fresh flat-leaf parsley

1 teaspoon coarsely chopped fresh tarragon

1 teaspoon ground cumin

⅓ cup coarsely chopped fresh basil

⅓ cup coarsely chopped fresh cilantro

Pinch of cayenne pepper (optional)

Bragg Liquid Aminos or sun-dried sea salt

Juice the whole tomatoes using a juicer or purée them in a blender and strain. Set aside.
In a food processor, pulse the diced tomatoes, onion, cucumber, and green onions only a few times to mix and chop the ingredients, not to grind
them. Place the reserved tomato juice, orange and lemon juices, garlic, vinegar, and oil in a blender. Add the parsley, tarragon, cumin, basil,
cilantro, and cayenne and blend well. In a large bowl, combine the chopped vegetables with the blended soup. Add the Braggs to taste. Chill for
about 2 hours before serving.