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.


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


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.


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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