The Raw Truth

(lu) #1

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.

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