Summer Soup Recipes

cool down summer soupsWe’re having a heat wave here on the east coast! If you’re stuck in this stifling humidity, too, you’re probably lying next to your AC, too hot to move, so the thought of cooking or dehydrating anything is out of the question. That’s why we’re sharing our favorite raw, vegan, summer soup recipes from Sarma’s books

Gazpacho is served cold, traditionally during the summer months. With cooling foods like cucumber and watermelon, these will definitely help you cool down and keep you from going hungry. Best of all, they’re super easy! They require only a small amount of chopping, blending in a high-speed blender, and eating. Simplicity plus deliciously cooling meals? I think even hot house plants can handle that.

Enjoy!

*Chef’s Note: Remember to use organic ingredients! Most of the produce is in season now and can be found at your local farmer’s market.

Cucumber-Mint Gazpacho

(From Living Raw Food, p. 86-87)
Serves 8 – 10

Equipment

Ingredients

  • 12 to 14 medium cucumbers, peeled, seeded, and roughly chopped
  • ½ cup freshly squeezed lime juice
  • 4 jalapeños, seeded and minced
  • 2 red bell peppers, cored and diced very small
  • 1 small handful mint leaves, cut into thin chiffonade (reserve a few leaves for  garnish)
  • Sea salt
  • Freshly ground black pepper

Place the cucumbers and lime juice into a food processor and process until no big pieces remain. (Alternatively, add the freshly squeezed lime juice and about 2 cups of the cucumbers to a blender and blend together to liquefy the cucumber. Then, add the remaining cucumbers and pulse until no large pieces remain and you have a thick liquid.)

Transfer the mix to a large bowl and fold in the jalapeños, red peppers, and mint. (To chiffonade the mint leaves: Lay the leaves one on top of the other, and roll tightly. Using a sharp knife, slice the roll very thin, so you have thin strips of mint. Doing it this way helps keep the herbs from bruising under the pressure of the knife.)

Season to taste with salt and pepper.

Keep the Cucumber-Mint Gazpacho chilled in the refrigerator until ready to serve.

Divide among bowl and garnish with mint leaves.

Raw Vegan Summer Soups
Cucumber – Mint Gazpacho

 

Watermelon Tomato Gazpacho

(from Raw Food Real World, p130)
Serves 4

While seedless watermelons are much easier to handle, they are highly hybridized (the same goes for seedless grapes and citrus), which changes both texture and flavor. Hybrid plants are generally inferior to original wild plants, with less minerals and a lower life force. So for raw food purposes, they are an inferior product. Go for the seeds – after all, they’re still fun to spit!

“I’m sure this sounds totally cliche, but this soup is like summertime in a bowl. I love anything with watermelon, the single most refreshing fruit. Often, traditional gazpachos taste too Tabasco-y to me, but this one is spicy and sweet and fresh tasting. Definitely serve it thoroughly chilled.” -Sarma

Equipment

Ingredients

  • 3 cups watermelon, seeded and pureed in a blender
  • 1 cup seeded watermelon, diced small
  • 1 cup seeded tomato, diced small (about 2 medium tomatoes)
  • 1 cup peeled, seeded cucumber, diced small (from about 1/3 English cucumber or 1 or 2 whole Kirbys)
  • ½ cup red or green bell pepper, diced small
  • 2 tablespoons lime juice
  • 1 small handful cilantro leaves
  • 1 teaspoon minced ginger
  • ½ small jalapeño, seeded and minced
  • 1 green onion, white and 1 inch of green, minced
  • 1 teaspoon sea salt
  • Freshly ground black pepper

In a large glass bowl or container, combine the watermelon puree with the diced watermelon, tomato, cucumber, bell pepper, lime juice, cilantro, ginger, jalapeño, green onion, and salt. Stir to combine. Season with fresh black pepper and additional salt, if desired. Ladle into chilled soup bowls and serve, or refrigerate to chill and then serve.

Raw Vegan Summer Soups
Watermelon Tomato Gazpacho