The Raw Truth

Maui Onion Gazpacho

The Maui onion is a special thing. It grows up at high elevations on the side of Haleakala crater. The onion is crisp and sweet, almost like an

apple. In fact, there are people on Maui who eat them whole. Maui onions are what make this soup so good. If you don’t have access to them,

find a suitable sweet onion to replace it with.

SERVES 2 TO 4

3 large tomatoes, plus 1 tomato, chopped

1 Maui onion, diced (about ¾ cup) and rinsed

1 yellow or red bell pepper, seeded and coarsely chopped

1 clove garlic

1 cucumber, peeled and chopped

2 tablespoons chopped fresh dill

Juice of 1 lemon

1 to 2 cups filtered water

Bragg Liquid Aminos or sun-dried sea salt

Using a homogenizing juicer, homogenize the whole tomatoes (you should have approximately 2 cups). Place the onion, bell pepper, and garlic in a
food processor and pulse a few times to blend slightly. Add the chopped tomato, cucumber, dill, lemon juice, tomato juice, and 1 cup of the water.
Pulse a few more times, until thin but still chunky. If the soup is too thick, add up to 1 cup of the remaining water and pulse just once or twice to
combine. Do not blend until smooth. Add the Braggs to taste. Serve immediately.