Raw Green Herb Soup with Chili Seeds

I discovered this soup when Heathy sent a link to all her Facebook fans. I just had to try it then and there. Perfect to use up all types of greenery from the vegetable garden. This raw soup is seasoned to perfection with fresh herbs and will please the most discriminating living food gourmets. Simple, healthy, raw, fresh. Lick-the-bowl delicious!

Make it a living soup by adding a  handful of sprouts to it (sunflower sprouts would be divine here!), with or in place of the Raw Dehydrated Sunflower Seeds.
Inspiration: Heather Pace on GLiving
1 to 4 portions

Ingredients :

3 cups raw fresh greens* (I used: lamb's quarter, spinach and Swiss chard)
1 cups fresh cilantro leaves
1 cup fresh italian parsley
1 cup fresh dill
1 celery branch with leaves
1/2 avocado
1 garlic clove, crushed (or French shallot, for a more refined taste)
juice from half a lemon
1 pinch sea salt (to taste)
water, as needed

Green Zebra Tomato Gazpacho

It is unusually hot today in these parts. A kind of summer heat that reminds me of fresh-from-the-garden gazpacho.  In past summers, I grew a variety of green with yellow stripes tomatoes that had an addictively tart taste to them but were the most impossibly difficult plants to please! If you don't have green zebra tomatoes, you can use tomatillos instead (the colour will be different then of course; I'd suggest either peeling the zucchini or using a yellow summer squash).

Ingredients:

- 1 zucchini
- 10 green zebra tomatoes (or 20 tomatillos)
- 12 yellow tomatoes
- juice from one lime
- sea salt and freshly ground pepper, to taste
- 1/4 cup lemon-basil (or coriander)
- 2 tbsp lemon-scented olive oil (or plain), chopped

Don Potage

Inspired by a friend's recipe (you did guess his name is... Don?), this raw soup is sublimely spicy!

Ingredients:

1 cup cubed cucumber (no seeds)
1 celery stalk
1 tsp dried dill
1 green onion
1 big garlic clove
juice of one orange
1 tbsp pale miso
4 tbsp red curry paste
1 avocado
1 cup water (or more)
1 tsp sea salt
pinch of pepper

Garnish:

red pepper flakes (optional)
sprouts (optional)

Preparation:

Liquefy all the ingredients in a high-power blender. Pour into bowls. Garnish with red pepper flakes and sprouts, if desired.

Parisian Mushroom Potage

A savory and rich soup with subtle and delicate taste.
2 portions

Ingredients:

2 1/2 c almond milk
3 c mushrooms, chopped
1/4 c hazelnuts, soaked
1/2 avocado
1 small zucchini, chopped
3 tbsp hazelnut oil
1 tbsp shoyu
1 garlic clove, crushed
1 tsp sea salt
1 tbsp Herbes de Provence

Garnish:

2 tbsp parsley, chopped
1 mushroom, chopped and marinated in shoyu (optionally, dehydrated an hour)
3 tbsp Krème fraîche (cashews liquefied with water)

Preparation:

Liquefy all the ingredients of the soup into a smooth and creamy consistency. Pour into bowls. Garnish with parsley, some marinated mushrooms and Krème fraîche.

Bon rawppétit!