Summer and Raw Food Soup Are Made for Each Other
Posted on August 22 2011 | (4) Comments
Category:Easy Raw Meals
Hello. Today I want to talk to you about soup.
Are you surprised that I’ve picked this topic for a post in the ‘dog days’ of August? Don’t be. Although most people immediately think of soup as something hot and satisfying for cold winter’s night, a light refreshing raw soup can really cool you off in the summer.
If you were to ask people to name a cold soup, a surprising number of them would name Vichyssoise, the thick French soup made of puréed leeks, onions, potatoes, cream, and chicken stock. Now I love the French cuisine, but this isn’t my idea of soup for a summer’s day.
The other cold soup that people are likely to name is Gazpacho. And though most of them don’t realize it, Gazpacho is a perfect example of what it means to eat raw food. Gazpacho requires no cooking at all. It can be made with nothing but fresh vegetables, a little citrus juice, herbs, and spices. It derives its full-bodied taste and glorious texture from the flavors of its ingredients, not additives or processed ingredients.
There are mountains of amazing raw food cold soup recipes that are great for a summertime lunch, a light dinner, or even breakfast. (Soup is just a veggie smoothie in a bowl to some degree)
I’d like to invite you to try my Gazpacho recipe. It’s especially nutritious and delicious and combines ingredients that are readily available right now and throughout the year. That’s important because once you taste it, you’ll want to eat it often. It’s that cravable, believe me. Click here for the Gazpacho recipe.
Oh and here’s a tip that I almost forgot: Instead of high-carb, often high-sodium croutons made from wheat-y bread, sprinkle pumpkin seeds on your soup to add a little crunch.
Looking for a heartier meal than a bowl of soup, even when the mercury soars? Be here next time when I’ll show you how to make the All-American favorite ‘Soup and Sammie.’
Don’t miss it.
Related Recipes: Gazpacho