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... for an authentic taste of Southern Spain
-4 medium tomatoes
-1/2 zucchini (replaces the soaked white bread in the traditional recipe)
-1 medium cucumber
-1/2 to 1 bell or other sweet pepper (de-stemmed and seeds removed)
-2 cloves garlic, or to taste
-4 T (1/4 C) extra virgin olive oil, or to taste
-4T (1/4 C) raw apple cider vinegar, or to taste
- ¾ tsp Hawaiian Alea sea salt, or to taste
Blend until smooth. Serve in a bowl or glass. In Spain, most bars and restaurants serve gazpacho in a glass. When served in a bowl, garnishes such as chopped hard boiled eggs (Tin Roof Ranch, Ola Mana Gardens, Haliá Aloha Farms) and parsley are used.
Raw Soup Variations: Change up the veggies, including the addition of dark leafy greens. Try coconut oil instead of olive oil (note: gets hard when chilled). Blend in avocado instead of oil (only if you plan to drink it all quickly). Try a different vinegar, such as sherry or balsamic. Use fresh citrus juice instead of/ in addition to vinegar. Try high quality shoyu, tamari or miso instead of salt. Play with fresh herbs such as oregano, mint, parsley, cilantro, dill, chives, etc…
Raw soups are extremely nourishing, cleansing and easy to digest. We recommend making a couple servings at a time and storing in glass jars with lids. They are a perfect on the go veggie side dish as they travel well and do not require heating. If not using avocado, raw soups are good for a couple days, though they always taste best the first day. Note: Eat fresh. Raw soups do not freeze well.