This raw recipe comes from Renee Lobo who lives in Spain. Renee writes: “This is an adaptation of a traditional recipe from southern Spain, called ‘Gazpacho.’ It’s a cold, raw, vegetable soup that is especially popular in the hot summer months here in Spain.
1 pound of peeled tomatoes
1/2 pound long ‘Italian’ green peppers (cut in large pieces)
1/2 pound peeled cucumbers (cut in large pieces)
1/2 sweet red pepper (cut in large pieces)
3 cloves of garlic
2 tablespoons lemon juice
Celtic Sea Salt to taste
1 to 2 cups of distilled water
1/4 cup extra virgin olive oil
Mix all ingredients together in a blender or food processor to desired consistency (course or fine). Add olive oil and stir with a whisk. Cover and chill for at least 2 hours before serving. This soup can be served with finely chopped cucumbers, onion, and green pepper added if desired. ENJOY!
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