Raw soup is a beautiful way to pack in veggies, and is ideal for your real food meal during a cleanse. This gazpacho is refreshing and packs a punch with a clove of raw garlic. A sprinkle of red pepper flakes won’t hurt it any, and you can always get creative by adding some raw baby spinach, a bit of zucchini or some avocado for a richer, more creamy soup.

Ingredients

for the soup:

4 tomatoes, diced
1/2 medium white onion, diced
1 glove garlic, peeled and minced
Lemon juice to taste
1 cucumber, peeled and chopped

 

for 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

Directions

Place all 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. Before serving, sprinkle the chopped scallions, olive oil, some finely cut cilantro and mango.

Tip:

Instead of red bell pepper, mango and cilantro, you can use pesto and fresh basil leafs as topping.

From The Best of Raw Food

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