Recipe for a Healthy Raw Gazpacho Soup

My friend Esmé has a fantastic recipe for raw gazpacho soup on her website TheBestofRawFood.com. Since readers of the blog were asking for a raw gazpacho soup recipe, I asked her, if I could publish it. Here it is: one of the best soups from the raw food kitchen.

Serves 2

Ingredients:
4 tomatoes, diced
1 cucumber, peeled and chopped
1/2 onion, diced
1 glove garlic, peeled and minced
lemon juice, salt and pepper to taste

add before serving:
4 tablespoons freshly chopped cilantro
1 scallion (green part), finely chopped, for garnish
1 red bell pepper, seeded cored, and diced
1 table spoon raw virgin olive oil
1/4 cup mango, diced in small cubes

or add:
pesto
fresh basil leaves

Place first 5 ingredients a blender and puree. Strain (vegetable press is easiest) to remove any vegetable pieces and pits that are not fully liquefied (like tomato skins or seeds). Alternatively, if you have a juicer, you can also put all ingredients in the juicer, using a coarse screen.
Chill overnight, if time permits. This makes the taste even better!

Before serving, sprinkle with the chopped cilantro, scallion, bell pepper, olive oil, some finely cut mango. You can also add pesto and fresh basil leaves for variation.

To Your Raw Food Success!