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GOLDEN GAPAZCHO

 

Who could leave out this classic blended beauty? Leave

this version a bit chunky for a crunchy character.

 

1.5 lbs yellow tomatoes, seeded & cut into large chunks

1 large cucumber, peeled, halved, seeded & cut into

large chunks

1 yellow bell pepper, cut into large chunks

1 small red onion, quartered

1/2 cup carrot juice

1/4 cup distilled white vinegar

2 tablespoons olive oil

3/4 teaspoon salt

 

In a food processor or blender, combine tomatoes,

cucumber, bell pepper, onion, carrot juice, vinegar,

oil and salt until vegetables are finely chopped but

still a bit chunky. Transfer soup to a large bowl,

cover and refrigerate 2 hours or until well-chilled.

 

 

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RAW CUCUMBER SOUP

 

1/2 cup chopped cucumber

1 small clove garlic, finely minced or pressed

1/2 cup shredded zucchini

1 tablespoon each olive oil and lime (or lemon) juice

1/2 teaspoon dill weed

1/2 cup diced avocado

2 cups very hot liquid (water or broth)

Cayenne pepper to taste

 

Blend till smooth. Adjust seasonings and serve

immediately. This one is good served cold as well.

 

 

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RAW AVOCADO SOUP

 

2 large ripe avocados

1 lime juiced

1 small clove garlic, finely minced

2 cups very hot liquid

1/4 teaspoon cayenne pepper

A few drops of Bragg's Aminos

 

Blend till smooth. Adjust seasonings and serve

immediately. Variation - use 4 to 5 cups steamed

asparagus in place of avacado

 

 

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RAW SPINACH SOUP

 

8-12 oz cleaned spinach

1 tomato chopped

2 medium cucumbers, peeled and sliced

1/4 cup plumped almonds

 

Put cucumbers in blender on puree mode, then add other

ingredients in chop mode. Leave fairly thick. If it's

too runny, add more spinach. If it's too thick, add a

little water. This is a raw soup do not cook.