Gazpacho- Raw Vegan Chilled Soup

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Here is probably my favorite dish! On the island in which I live it can be challenging to find this many ripe tomatoes along with fresh cilantro, so it’s a rare treat. Today is the day! This raw, vegan chilled soup is so yummy and you can eat buckets of it, as it also very good for you. It is so refreshing in the tropical heat as well. With the vegetables remaining in their raw state, you get all the wonderful digestive enzymes, nutrients, vitamins and minerals as you should. It tastes so good, it feels like you are indulging. Go for it!

12 Large, Raw Ripe Tomatoes (do NOT used canned as they are very toxic, containing Bisphenol A (BPA)

4 Large Cucumbers – peeled & seeded (take the seeds out as they cause gas and upset tummy)

3 Large Carrots – peeled

1 Small, Raw Red Onion

4 or 5 Cloves Raw Garlic

1/4 Cup Chopped Fresh Cilantro (Culantro)

½ Cup Raw Organic Apple Cider Vinegar

1/4 Cup Lemon Juice

½ Cup Organic Olive Oil

3 Tablespoons Hot Chili Powder

1 Tablespoon Ground Coriander Powder

1 Tablespoon Ground Cumin

Plentiful dashes of Tabasco sauce

Sea Salt and Freshly Ground Pepper to taste

Put all items in a food processor and puree until smooth. It is a lot of ingredients so do a bit at a time and transfer contents into a Pryex Glass bowl or Stainless Steel pot. Cover and chill for at least 3 hours. You may be tempted to eat it right away, but the chilling process allows time for the flavours to meld into one burst of delicousness.

Garnish with seeded & diced Bell Peppers (red, yellow, green) – do not put the bell peppers in the food processor, as for some reason they turn nasty-tasting when crushed that much. Having them diced, instead of pureed, also gives the otherwise smooth, cool gazpacho a nice satisfying crunch. If you want to add some protein in there, you can always throw in some cooked black beans.  Enjoy!  Love your body.  Serve with compassion for all beings.