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Creamy Fiesta Mole Gazpacho

Fiesta Mole Gazpacho with Corn Chips & Spinach Dip

I just merged two of my favorite raw tomato soup recipes into a super-delicious creamy gazpacho (essentially a Spanish style of cold tomato soup). Summertime means an abundance of tomatoes, garlic and basil from our garden which all went into this refreshing soup. Here’s the recipe along with tips for optional adjustments based on what you’ve got available or what new flavors you crave.

Oh, and here are the original recipes I merged into this one:

Fiesta Mole Soup and Creamy Tomato Soup

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Creamy Fiesta Mole Gazpacho

3 Cups Blended Tomatoes (about 4 medium tomatoes quartered and blended until smooth)

1.5 Cups Coconut Water (from a boxed container or from fresh young Thai coconuts)

1/4 Cup Olive Oil

1/4 Cup Lemon Juice

1 Stalk Celery

1/4 Onion

2 Cloves Garlic (or less if that’s too spicy for you)

1 Cup Basil

1 tsp Sun Fire Salt

1/4 Cup Fiesta Mole powdered superfood mix

Blend the tomatoes into a puree. Then add all remaining ingredients and blend until smooth and creamy. Chill before serving. When it’s time to serve, make it a true gazpacho by adding chopped up garnishes like:

Avocado

Tomato

Cucumber

Bell Pepper

Red Onion

Cilantro

Tips for Variations:

If you don’t have it, you can leave out the young coconut water, though it does make the soup very hydrating. Replace it with a little bit of water … add it after you’ve blended everything else so you can adjust the soup to the thickness consistency you desire.
This recipe uses less garlic cloves than the creamy tomato soup since there is some garlic in the Fiesta Mole mix. Adjust this to your desired taste as well.
Add in a little (1/4 Cup or less) Nama Shoyu raw soy sauce or Balsamic Vinegar to bring out the acid/tartness of the tomatoes.
You can substitute any herb for the basil. Cilantro is traditional, and you could also use oregano, mint, tarragon, dill or any combination of herbs.
Add in some hot peppers to the blended puree if you like it spicy.
If you don’t have a blender, finely chop all the ingredients for a still-delicious gazpacho. Make sure to include any tomato juice that runs out as you chop the tomatoes.

Enjoy!

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Raw Alive Chili

This raw chili makes eating raw dinner in the colder winter weather quite enjoyable. There’s nothing like a creamy, spicy, delicious soup to make my toes tingle and my body feel all warm, snuggly, and with this raw chili, quite ALIVE!

Here’s the recipe that will make about 4 cups worth of chili:

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2 Cups Blended Tomatoes (add in a few sun dried tomatoes for some extra tangy zip)

1 Avocado

2 Celery Stalks

1/2 Red Bell Pepper (cored and seeded)

1 Cup (or large handful) of Cilantro (you can use the stalks too)

1/2 Cup Dulse Seaweed

3 Garlic Cloves

1/3 Cup Lemon Juice

1/4 Cup Olive Oil

1/4 Cup Nama Shoyu

1.5 Tbsp Chili Powder

1 tsp Cumin

1/2 tsp Sun Fire Salt

1/4 tsp Cayenne

1/2 tsp Paprika

1 Tbsp Fiesta Mole Powder

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Blend the tomatoes in your blender first to make sure you’ve got 2 cups. Then add all the other ingredients and blend until smooth and creamy. Taste adjust the spiciness to your desired levels (be careful with the cayenne!).

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Serve as is at room temperature or try any of these garnish ideas:

Sprouted Lentils (for a bean-like chili – see this post on how to sprout them)
Red bell pepper, diced
Celery diced
Scallions / Green onions
Cilantro leaves
Avocado slices
Taco Eat (for a meat-like chili)

For the tougher vegetable toppings (red bell pepper and celery), try marinating them in something like this concoction I whipped up so they taste a bit more “cooked” and go well with the chili:

1 Tbsp Olive Oil

1 tsp Nama Shoyu

1 tsp Balsamic Vinager

.5 tsp Sun Fire Salt

Stir all together well, mix with the vegetable toppings, and let marinate for 10 minutes or more.

Enjoy!

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Creamy Tomato Soup

Mmmmm, creamy tomato soup that doesn’t have any dairy products in it and can be frozen for easy storage and later use. YAY!

This recipe comes from Matt Amsden’s RAWvolutionand I really like it paired with his Famous Onion Bread (also seen in the picture). Such a simple recipe is easy for you to play with by changing up the herbs in it (try cilantro, dill, oregano, rosemary, and/or tarragon) and by adding in additional ingredients (like chopped tomatoes so it’s a chunky soup).

OK, enough about how to customize, here’s the recipe so you can get on with it!

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Creamy Tomato Soup

3 Cups Blended Tomatoes (about 4 medium tomatoes quartered and blended until smooth)

1.5 Cups Coconut Water (from a boxed container or from fresh young Thai coconuts)

1 Stalk Celery

1/4 Onion

1 Cup Basil (fresh – or use other herbs)

5 Cloves Garlic (or less if that’s too spicy for you)

1/4 Cup Lemon Juice

1/4 Cup Nama Shoyu (raw soy sauce – *see other options below)

1/4 Cup Olive Oil

1 tsp Sun Fire Salt

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Blend all ingredients in a high-powered blender and blend until smooth. Serve immediately or refrigerate/freeze for later use. If you choose to have it warmed, I suggest you heat it on a very low setting on your stove and keep dipping your finger in it to make sure it’s luke warm (thus preserving the enzymes by keeping them below 115 degrees F)

* Nama Shoyu is a raw soy sauce, but I just read the ingredients carefully and discovered that it has wheat and soy in it. Even though the ingredients were organic, I prefer to use those ingredients less since they are so prevalent in our foods these days. On my search for other options I found Tamari which is wheat free, but not raw and still contains soy. There’s also Bragg’s Aminos which also contains soy but at least is raw. And my new favorite, Raw Coconut Aminos which is raw and contains no wheat or soy – just coconut sap and sea salt. It tastes just the same as Nama Shoyu to me and feels better in my body. See if you can find some to try.

Enjoy!

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Watermelon Gazpacho

More kudos to Sarma and Matthew for an outstanding flavor-packed recipe. This one didn’t require any changes (though you could add a little Fiesta Mole Powder if you want to “soup” it up with extra superfoods). What a pun!

I usually only like my watermelon straight up, but this is one watermelon recipe that’s worth making, eating, and repeating. The blend of flavors does a beautiful dance on my tongue, starting with the sweetness of the watermelon and ending with the gentle heat of the ginger and jalapeno. The more you dice the ingredients to the same size pieces, the better this will taste as you get the full flavor sensation in every bite.

Here’s the easy though chopping intensive recipe:

3 Cups Watermelon (seeded and pureed in blender)

1 Cup Watermelon diced

1 Cup Tomato diced (it’s OK if the seeds don’t make it in)

1 Cup Cucumber diced (seed the cuke before dicing, peel it if you prefer)

1/2 Cup Red Bell Pepper diced

2 Tbsp Lime Juice

1/4 – 1/2 Cup Cilantro leaves

1 tsp Ginger minced

1/2 Jalapeno minced (and seeded!)

1 green onion minced (both white and green parts)

1 tsp Sun Fire Salt

Fresh Black Pepper to Taste

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Combine all ingredients in a large bowl and stir well. Tastes best chilled. Makes about 6 cups serving about 4 people (depending on how much you lick it up of course).

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This is another great recipe from my current favorite raw food book, Raw Food/Real World by Sarma Melngailis and Matthew Kenney. Their unique combination of flavors have been worth trying every time!

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Thai Coconut Bliss Soup

Oh my goodness this soup is delicious! When I make a raw dinner for friends I often start with this soup, then serve Thai Veggie Wraps and finish with the Coconut-Hazlenut Chia Pudding. Yummy!

I’ve found this soup will also freeze well – just freeze the marinated mushrooms separately. This recipe comes straight from one of my favorite raw info/uncook books: The Raw Food Detox Diet by Natalia Rose.

Makes about 5 cups serving 2-5 people depending on how much of a meal you make it

Marinated Mushroom Topping

1 Cup Shiitake Mushrooms thinly sliced

3 Tbsp Fresh Basil chopped

1/4 Cup Lime Juice

1 tsp Sun Fire Salt (or less – add salt to taste)

Place all ingredients in small bowl and mix well. Set aside (or refrigerate if making far in advance of eating). The mushrooms will “melt” or shrink as they marinate. Note: I often double the recipe for the topping because I love the mushrooms so much.

Soup

Meat of 3 Young Coconuts

1.5 Cups Coconut Water (or add a bit more for a thinner soup)

1 Tbsp Ginger minced

1/4 Cup Olive Oil

1/4 Cup Lime Juice

4 Dates

1 Tbsp Nama Shoyu (raw soy sauce)

1 clove Garlic

Blend all ingredients in high powered blender (I use a Vitamix) until smooth. Pour into bowls and scoop marinated mushrooms on top.

I serve this soup at room temperature – it’s a very creamy, warming soup. You can refrigerate it for a bit under a week or freeze it for months. Just blend the soup again when you’re ready to serve.

Tip: I’ve found the meat of young coconuts frozen without additives (you have to read the labels closely) at my local Asian market in their frozen food section. You can also get 100% young coconut water in juice box form at Whole Foods and other natural grocery stores (and at Asian markets). This could save you some of the work of opening young coconuts if you can find these sources. Though it’s also a lot of fun to whack the heck out of the coconut.

Enjoy!

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Creamy Fiesta Mole Gazpacho

Raw Alive Chili

Creamy Tomato Soup

Watermelon Gazpacho

Thai Coconut Bliss Soup

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