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Creamy Avocado Gazpacho
Courtesy of http://www.vegparadise.com/
 1 C. (237 ml) water
Flesh of 1 medium avocado, reserving 1 T. for garnish
2 C. (480 ml) chopped cucumber
1 1/2 C. (355 ml) chopped tomatoes
1/2 to 1 Serrano chile, with seeds, sliced (optional)
1 large clove garlic, minced
1 sprig mint leaves
Juice of 2 lemons or limes
1/2 t. salt
1 t. maple syrup (can use dates or honey to sweeten)
2 small mint leaves
Paprika (optional)
1. Combine all ingredients in a blender in the order listed. Start blender on low speed for a few seconds, then switch to high. Blend until creamy and smooth, about 1 1/2 minutes.
1. Pour into 2 soup bowls. Dice reserved avocado and gently drop them into the center of the bowl. Add a mint leaf and sprinkle diced avocado with pap
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Extra Zinc Soup
 1 cup cucumber
1 red bell pepper
1 cup arugula
1 cup parsley, or cilantro
1/2 medium avocado
1/2 cup pumpkin seeds, ground
1/2 medium apple
1 cup water
3/4 tsp. sea salt
2 tsp. nama shoyu, or tamari sauce
2 tbsp. garlic-chile-flavored flax seed oil, or olive oil
(if using olive, then add a pinch of cayenne pepper and 1 clove of fresh garlic)
Spirulina flakes to taste (optional)
Blend all ingredients except spirulina flakes. Place in a bowl. Pumpkin seeds are one of the richest plant source of zinc, so this is why we called this soup "extra zinc".
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Pesto Soup
Recipe from www.rawtimes.com
 Ingredients
* half cup pine nuts soaked overnight, rinsed
* 10- 12 medium size ripe and soft juicy tomatoes, quartered
* large bunch of basil leaves, washed and striped
* full thumb of ginger
* 1 avocado
* juice of 2 lemons
* bunch of chives, scallions, or thin leek
* pint of cherry tomatoes, save whole to serve with
Directions
Mix and liquefy in blender
If this is too much for your blender and you don't have a vitamix, split it up into 2 batches
First batch
* Start with ginger
* Add lemon juice
* Add pine nuts gradually, pulsing until mixed
* add green onions and some basil and a few tomatoes
second batch
* add the rest with avocado last.
combine both batches
serve with cherry tomatoes and a spring of basil or parsley
makes 1 - 1 1/2 quart, serves 4 (or one very hungry big man)
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Raw Chili
From www.fromsadtoraw.com
 Base:
1 c. soaked/strained almonds
1 c. carrots
Chop both of these ingredients in food processor and transfer to a large bowl with the following:
1 portabella mushroom, defeathered and chopped into small cubes
1/2 c. minced celery
1/2 minced small red onion
1/2 minced red bell pepper (works well if frozen first)
Sauce:
1-1/2 c. Sun dried tomatoes and the 2 c. of soaking water
(Soak for two hours)
1 T. honey
1 T. olive oil
1 T. onion powder
1/4 c. Nama shoyu or tamari
1 to 2 cloves garlic
2 T. fresh oregano
2 t. chili powder
1 t. cumin
2 t. apple cider vinegar
Feathers from the portabella mushrooms
Mix this all in a blender
Pour sauce over the base, mix well and serve.
Sprinkle with cayenne pepper for a hotter sauce.
This will stay fresh for a week in the fridge.
- from Alex Ferrera's "The Raw Food Primer"
**To defeather a portabello: cut off the gills - the black things that are on the underbelly. You still use them, but separately.
Preparation by James Redmond
Photography by Michelle Reeves
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RAW CUCUMBER SOUP
 1/2 cup chopped cucumber
1 small clove garlic, finely minced or pressed
1/2 cup shredded zucchini
1 tablespoon each olive oil and lime (or lemon) juice
1/2 teaspoon dill weed
1/2 cup diced avocado
2 cups very hot liquid (water or broth)
Cayenne pepper to taste
Blend till smooth. Adjust seasonings and serve immediately. This one is good served cold as well.
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