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There is nothing as light and refreshing as Gazpacho during hot summer days. It’s cool, it’s hot, it’s sweet, it’s sour. It will take your taste buds for a joy ride they will not forget. It is also mucho healthy, and is a snap to make. In other words, it is a perfect candidate for a raw Iftar.

I will share with you my own combo based on 2 recipes for gazpacho by Matthew Kenney, a true genius of raw food, from his raw recipe books – ‘Everyday Raw‘ and ‘Entertaining in the raw‘.
If you want to see how raw food is turned into art, just look at the pictures of his culinary inventions in these books, and you will be amazed.

He gave the good old gazpacho a wonderful makeover. It tastes so good, that you will get one as well!

This recipe serves four, and can be doubled to serve more if desired.

INGREDIENTS

2 cups peeled, seeded, and diced cucumbers
2 cups seeded and diced tomatoes
2 cups diced white grapes
1 table spoon ginger juice or pressed ginger
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 jalapeño pepper (optional)

1. Mix all ingredients in a large bowl except olive oil; season to taste.2. Place three-fourths of the mixture in a food processor and process until smooth.

3. Put it back in the bowl with remaining fruit and vegetables and stir to combine. Serve chilled with a few drops of olive oil.

Here comes my little twist – sprinkle 1-2 tablespoons of unshelled hemp seeds over each bowel/glass of gazpacho for a protein and essential fatty acid boost! 

I wish you a festive and enjoyable Iftar with this delicious Raw Gazpacho Twist!

P.S. Would love to hear what you thought of it or if you have a gazpacho/raw soup recipe that you would like to share.

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