Soup

I chose this recipe because it uses, or can use so many in season veggies,
mainly, tomatoes, cucumbers, red peppers, corn and tomatillos.
The spin that I put on it to make it creamy is that I added coconut meat and
water from a young, Thai coconut. The coconut meat gives it a delicious
creaminess, and the tomatillos give it a little bit of tang to round out the
flavors.
I have attached a few pictures, one of all the veggies in my Blend-Tec...one
of a small serving w/my handwritten sign and one with a garnish of raw corn,

Posted by Lauren Smith

3 small cloves garlic
1 small shallot
1/2 fennel bulb (generous one half...)
2-3 celery stalks
1 lemon (peeled, seeds removed)
1/2 yellow pepper
(I had a small piece of a zucchini in the fridge as well so I tossed that in too)
about an inch of daikon radish, peeled and chopped roughly
Some raw apple cider vinegar
LOTS of cold water

Optional garnish - parsley

Avocado Basil Soup

2 cucumbers, peeled and diced
1 avocado, pitted, peeled, and diced
1/8 cup fresh basil
1 scallion, chopped
1/2 cup cold water
1 1/2 tsp sea salt
1/4 tsp freshly ground pepper
Handful fresh basil
1 tbsp organic olive oil

Prep:
1. Puree all ingredients in a blender except for basil and olive oil.
2. Refrigerate 30 minutes. Garnish with basil and olive oil.

Watermelon Gazpacho

8 cups seedless watermelon, finely diced
1 local cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup fresh basil, julienned
3 tbsp champagne vinegar
2 tbsp shallot, minced
2 tbsp really good organic extra-virgin olive oil
3/4 tsp sea salt
1 half avocado, chopped

Prep:
1. Mix watermelon, cucumber, bell pepper, basil, vinegar, shallot, oil, and salt in a large bowl.
2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness.
3. Chill and garnish with a handful of avocado.

GAZPACHO

Base Ingredients:

6 medium vine-ripe tomatoes, halved (depending how much you want)
1/2 to 1 cup packed fresh basil
1/3 cup apple cider vinegar (I used much less)
2 tablespoons soy sauce (I used Tamari)
1-2 clove garlic
Freshly ground black pepper or sea salt to taste

"Meat" Ingredients:

1 yellow bell pepper, finely chopped
1-2 cobs of corn, kernels cut off
1/2 apple, chopped (I didn't use this... I think it's overkill but personal preference. If anything, I would use a tiny bit for a subtle kick)
1/5 jicama, chopped

Creamy Tomato Basil Soup

6 tomatoes, seeded and diced
2 cups loosely packed basil leaves, plus extra for garnish
2 cups cashews, soaked
1 cup water
1 shallot, finely chopped
1 teaspoon sea salt
1 teaspoon black pepper

Place cashews and water in a blender and blend until creamy. Add basil, tomatoes and shallot then season with salt and pepper. Garnish with basil.

Rebecca Hawkinson
http://rebeccasremedy.wordpress.com/2010/06/06/chilled-cucumber-avocado-...

INGREDIENTS:
4 cucumbers, peeled and diced

2 ripe avocados, pitted and peeled

3 green onions, chopped, white parts only

¼ cup lemon juice

2 cups cold water

1 cup cold unsweetened almond milk

2 garlic cloves, mined

1 tablespoon fresh dill, finely chopped

2 tablespoon fresh parsley, finely chopped

1 teaspoon salt

Fresh ground pepper to taste

Sliced almonds for garnish

HOW TO MAKE:

Created By Sharon Shiner of Thyme To Cook
http://www.rawkingout2010.blogspot.com/

Put a small amount of water in a small saucepan and put on medium heat. Place soup in a bowl which can be placed over the saucepan. Slowly heat the soup, stirring, and placing finger into it. Take the soup off the heat once the soup is warm to your finger.
Remember, raw, "living" foods should not be heated above the range of 105-118.

1/2-3/4 cup mung bean sprouts
3-4 TBS Nama Shoyu (raw soy sauce)
5-6 organic, unsulphured, dried apricots, soaked in 1 cup warm water