Soup-er Duper!By Carol Alt / Post / August 17, 2016
So how’re y’all feeling? I bet you’re feeling that heat, yeah? I know you are, because I got such a great response to sharing my refreshing recipes to cool off with on a hot day!
But what about soup?
You must think I’m crazy. Soup on a hot day? That sounds like ice cream in a blizzard! You’ll be pleased to know then that I’m talking about COLD soup this time! Now I know you know about gazpacho, that “fresh” vegetable soup served cold. It’s very Spanish, and very refreshing on a toasty afternoon.
The big problem is that most restaurants make their gazpacho the cheater’s way. They’ll use canned ingredients in it, which defeats the purpose of the fresh soup! And don’t get me started on canned tomatoes… Yuck! They’re super acidic on the tummy. I bet you’ve wondered where the heartburn came from after eating a canned tomato product, and that’s it! But cheating and making a raw soup out of cooked ingredients that you then chilled, that’s just straight up wrong. Each ingredient needs to be raw, all that restaurant made was regular old soup served cold. And THAT’S cold, pun intended!
You all know about my love affair with raw food, and because of the whole gazpacho confusion that seems to run so rampant these days, I’ve decided to share a recipe for a real, delicious, raw gazpacho!
You’ll need these ingredients, and if there’s not an amount listed make it to taste:
- Bell pepper
- Red onion
- 1 Lime
- Raw apple cider vinegar
- Sea salt
- Black pepper
- Olive oil
Chop all of your tomatoes except for one. Make sure to save the juice from all of them. Take the one lone tomato and use a blender to puree it. Add the chopped tomatoes, blended tomato, all of the juice you saved. Dice the cucumber, bell pepper, red onion, jalapeño, and garlic, and add them to the bowl. Add lime juice, vinegar, cumin, sea salt, and pepper. Stir to combine, then transfer the mixture to a blender and puree for 15 to 20 seconds! Serve chilled, it’s that easy!
Now here’s one of my absolute FAVORITE raw recipe, my Seventh Heaven Raw Soup!
- ½ cup sesame seeds
- 1 cucumber, unpeeled
- 1 red bell pepper, seeded and cored
- 2 celery stalks
- 1 medium tomato
- ¼ cup chopped red onion
- 1 apple, cored
- 1-inch knob fresh ginger root, peeled
- 3 garlic cloves, peeled
- 1-2 bushy sprigs fresh cilantro
- ¼ cup freshly squeezed lemon juice
- 2 ½ cups distilled water
- 2 heaping tablespoons unpasteurized miso
- ¼ cup Bragg Liquid Aminos
- ¼ cup cold-pressed flaxseed or olive oil
- ¼ teaspoon ground cayenne pepper (optional)
- ½ teaspoon minced garlic
- Spirulina flakes, for garnish
Grind the sesame seeds to a moist meal in your spice grinder; it only takes a few seconds. Cut the vegetables and apple into chunks and place in a blender. Add the ginger root and garlic, then blend with the cilantro, lemon juice, miso, water, and Bragg Liquid Aminos to make the gazpacho. Depending on how much gusto your blender has, you may have to shred harder vegetables and blend in two batches, especially if the blender container is on the small side.
To make the topping, blend all of the topping ingredients together in a small bowl. Ladle the gazpacho into bowls, then drizzle with the flavored-oil topping. Garnish with spirulina flakes.
Edited by Jake Layton