Raw Soups

Summertime is here and nothing is easier and taste better than a cold raw soup! Here are my favorite three...

Russian Borscht

3 beets, peeled
1 small root ginger, sliced
3 to 4 cloves garlic, peeled
6 to 7 bay leaves
2 carrots, chopped
2 stalks celery
2 tablespoons apple-cider vinegar
3 to 4 oranges, peeled and seeds removed
1 tablespoon honey
1 cup olive oil
Sea salt, to taste
1/2 cup walnuts
1/4 head cabbage, diced or grated
1 to 2 carrots, diced or grated
1 bunch parsley, minced

Blend the beets, ginger, garlic and bay leaves with 2 cups water in a blender or Vita-Mix. Pour mixture into a big bowl.

Blend the chopped carrots, celery, vinegar, oranges, honey, olive oil and sea salt with 2 cups water for about 30 seconds. Add the walnuts and blend on low speed very quickly, so they break into small pieces but do not blend. Pour into bowl with first mixture and stir.

Add the cabbage, diced or grated carrots and parsley to blended mixture. Stir and serve.

Makes 7 to 10 servings.

— Recipe by Victoria Boutenko from www.rawfoodbook.com.


a video of a different borscht recipe...
http://renegadehealth.com/blog/heathers-raw-borscht-recipe/

Gazpacho

6 large, very ripe tomatoes
1 small clove garlic
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 tablespoon raw apple cider vinegar
1 teaspoon raw sugar, honey or agave
1/2 to 1 teaspoon sea salt
1/2 teaspoon dried oregano
6 green onions, cut into thin slices
1/4 cup finely chopped celery
1/4 cup finely chopped, seeded, peeled cucumber
1 or 2 fresh jalapenos, seeded, minced
1 cup diced avocado
1 red or green bell pepper, seeded, chopped
2 tablespoons cilantro (fresh, chopped)

Seed and finely chop 1 tomato. Set it aside with the onions, celery, cucumber, avocado, jalapeno, bell pepper and cilantro to stir in later. Blend the other tomatoes, garlic, lime juice, oil, vinegar, honey, salt, oregano well. Add everything except the avocado, stir, and refrigerate well. When ready to serve, add avocado and extra cilantro for garnish. Recipe by Debbie Owen.

Raw Vegetable Soup

3-4 cups water
1 large carrot
1 celery, with leaves
2 or 3 green onions (save some for garnish)
2 small plum tomatoes
1/2 clove garlic
sea salt to taste
1 tsp Italian seasoning, or fresh parsley, thyme, oregano, sage, rosemary
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh lemon juice
1 small sweet apple, cored
1/2 cup soaked raw almonds (optional)

Blend well in a Vitamix blender. Top with some green onions and a sprig of parsley for garnish. Recipe by Debbie Owen.