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I started my Inner Journey several decades ago by 1st learning to meditate & then becoming a teacher & putting people in Contact withe Source, Their Source. I worked with & Sponsored various highly evolved people, Healers, Clairvoyants & Developed Souls who showed me how to utilize their knowledge that strangely most couldn't discern or even hear.
Withe Various Techniques & Tools I've been given or fathomed thru close observation, I have had some interesting experiences & journeys within. This knowledge also made sense of other experiences & preceptions that I encountered thru life'situations thru the years.
Things like past lives or understanding another person patterns have opened to me as have my own. And as fascinating as all that is, my Aim is to Be Freed from this Illusion bringing as many as will come along EveNow. You can live in the World but don't have to take it seriously & in fact Joyfully & Easily get you much further to where you wanto be at any moment. 
I have shared thru my messages several of my inner connections like the ~Unknowable~ which is beyond the Relative & Absolute fields of Life,
Also drawing down The_Grace_of_Ishvara,_Our Almighty Father Mother God/dess & The Transformational Rainbow Forest Odyssey + many other Activations, Techniques & Connections from various teachers & messengers.
If they work & help & Lighten & Enlighten, I'm all for them & Share withose Ready.
And It is time to Get Ready or Not~Change is Upon Each & All of Us Beyond Sci~Fi or Middle Earth or Any Tales or Fables you've heard of.... We Are in the Midst of It.
Everything is Speeding Up SO BE READY!!!!!! 
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Monday, August 10, 2015

Rawild & Ready to eat

Rawild & Ready to eat

 u may like

Nourishing Raw and Living Foods Recipes


Enjoy the delicious, raw recipes and living foods recipes featured below. Do you have a favourite recipe to share? Post the recipe at the RawBC Raw Food Discussion Forum.


by Tara Bianca Tiller
Mmmmm...this divine dessert is ideal for fall or winter. Serves 4
3 cups coconut, shredded & dehydrated
3 fresh medjool dates or agave syrup
Blend coconut in blender or food processor until fine and lightly heated. Add dates or sweetener to bind. Press into 4 tartlet pans, about 3 inches roundpans, lined with saran wrap or parchment paper. Refrigerate or freeze for 2 hours. Take out, discard liner, and let stand for 15 minutes before adding filling.
2 cups apples, cored & peeled
2 cups ripe pears, cored, peeled, & sliced
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger, optional
2 tbsp lemon juice
Process apples in a food processor until chunky. Stir in lemon juice, sliced pears and spices. Pour into crust and top with sauce.
Cacao Coconut Sauce:
1 vanilla bean, split lengthwise with pulp scraped out and reserved
2 tsp of ground raw cacao nibs or raw carob powder
1 Young coconut
1 fresh medjool date

Carefully open up
coconuts and empty liquid into blender or Vitamix blender. Scoop out white "meat" out of the coconut and put into blender as well. Add whole vanilla bean pulp, date, and cocoa powder into blender, blend until smooth.
Place tartlet on plate, spoon sauce around and on tartlet. Decorate plate with mint sprig or fresh berries. Optional topping: chopped walnuts or pecans.
Variation 1: Sauce can be made into an ice milk. Place in freezer. Stir every 1/2 hour until frozen. Scoop out and serve over tartlet.
Variation 2: A raspberry sauce can be substituted for the cacao coconut sauce.

Lemon Cookies

from The FREE Community Raw Food eBook
2 cups cashews (not soaked)
2 cups mature coconut, shredded (or dried coconut or a combination)
3/4 cup lemon juice
1/4 cup lemon zest
1/4 cup agave syrup
blend ingredients.
form into cookie shape

Blackberry Crisp

from Jenny Cornbleet's "Raw Food Made easy for 1 or 2 people"
Yield: 1 (8-inch) crisp
Crumble Topping:
2 cups walnuts or pecans, unsoaked (or soaked and dehydrated)
1/2 cup unsweetened shredded dried coconut
1/4 teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins, unsoaked
8 pitted medjool dates, unsoaked
1/4 cup Rapadura whole cane sugar
3 (10-oz) packages frozen blackberries, thawed and drained
3/4cup pitted medjool dates, soaked
1 tablespoon fresh lemon juice

Raw Key Lime Pudding

by Karen Parker
• 1 cup coconut meat
• 2 tablespoons coconut butter
• ½ cup macadamia nuts
• ¼ cup coconut water
• 2 tablespoons water
• 1 teaspoon key lime juice
• ¼ teaspoon Celtic sea salt
1 drop liquid stevia, optional
Mix the macadamia nuts, water, coconut water and lime juice in a high-powered blender. Then add all other ingredients and blend until smooth. Refrigerate for at least 1 hour before serving so that pudding may thicken.

Raw Carob Energy Orbs

3/4 cup nut butter (try almond or cashew, but not peanut butter)
1/4 cup tahini
1/2 cup sweetener (raw agave, dates, or raw honey)
1 cup sunflower seeds or sesame seeds
1/4 cup of raw carob powder or cacao powder
1/2 - 3/4 cup of shredded coconut

Raw Pumpkin Pie

by Elyse
1 cup Walnuts, ground
1 Tbsp. lemon Zest
5-6 Dates
Mix all together until the ingredients are formed into a ball. Spread out
evenly in dish. Put aside
2 cups Raw Pumpkin cut up
1 Avocado
1 Tbsp Lemon Juice
1 Tsp. Cinnamon
½ Tsp. Nutmeg
½ Tsp. Ground Cloves
¼ " Fresh Ginger, squeezed
Put all ingredients in food processor and process until smooth. If mixture
is too loose add some ground Flaxseed to thicken. It will swell and absorb
the excess moisture. Put into dish onto crust and spread evenly. Set in
Fridge to allow to set some more. Serve with following Whip.
1 cup of Walnuts or Macadamia Nuts
5-7 Dates
1 Tbsp. Lemon Juice
Water to keep mixture moving in blender
Put all ingredients in Blender or Magic Bullet and let process until smooth.
Keep adding water to Keep the mixture thin enough to whip in blender.
You want the whip to be smooth and thick but loose enough to just about pour.
Serve your pie with this whip. MMMMM .enjoy!

Raw Brazil Papaya Torte

by Ross Morben
3 cups Brazil Nuts (soaked in water overnight)
3 cups Dates (soaked in water overnight
2 cups freshly grated Coconut meat
1 cup of Carob powder.
Fresh fruit--I used Papaya and Strawberries.
1 cup Cashews or Pecans (soaked in water overnight)
1 cup Dates (soaked in water overnight)
5 heaping tablespoons Carob powder
Process the Brazil Nuts and Dates through Champion juicer (with blank
installed), mix together adding the carob powder as you go. Take half of the mix and add the shredded coconut. This becomes the torte's "crust" which is spread inside a "Springform" cake pan (cover the bottom and sides with about a 3/8" layer).
Cover the bottom with a layer of sliced Papaya. Take the remaining half of the brazil nut/date/carob mix and layer it over the Papaya. Layer Strawberries on top of this.
Process the Cashews or Pecans and dates through the Champion, mix together with the Carob powder to make the icing. Layer the icing on top of the strawberries.
Refrigerate or enjoy immediately!!

Raw Mango Pudding

by Trish
2 Mangos
1/4 Lime (Optional)
Shredded Coconut & Chopped Pecans, to taste
Use a vegetable peeler to peel mangos. Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit. Add 1/4 lime and blend until perfectly smooth.
To complete the dessert, pour into dessert cups/dishes and add shredded coconut and chopped pecans to taste.
This also tastes good with just the pureed mango


©Jeremy Safron - the raw lover!
2 cups sprouted buckwheat
1 cup sunchoke pulp
1 cup carrot pulp
sea salt to taste*
2 tablespoons nutritional yeast [this is not a raw product]
2 tablespoons olive oil
1 cup flax seed meal
1/4 cup pine nut meal
Grind sprouted buckwheat into mash (using a Champion juicer or a Vitamix).
Mix oil and salt and yeast into buckwheat.
Mix pulps together and then into buckwheat.
Mix meals together and stir in.
Form into bagels and dehydrate for 12 to 18 hours (until proper consistency).
(Start on teflex sheets and flip it over and remove teflex after 3 hours.)

Raw Pizza Crackers

Pizza Crust: Adapted from The Complete Book of Raw Food, edited by Lori Baird
1 cup golden or brown flax seed
3 cups chickpeas (garbanzo beans)
2 red bell peppers, stem and seeds removed
stems of 2 broccoli heads
2 stalks celery
1 pound tomatoes
1/2 red onion
1/2 teaspoon sea salt
2 teaspoons Italian seasoning (or to taste)
Soak the flax in two cups water and the chickpeas* in six cups water for eight hours. Drain and discard the soak water from the chickpeas. If you have a juicer, process all the ingredients except sea salt and Italian seasoning in a homogenizing juicer with a blank plate. You will need to alternate flax & garbanzo beans with vegetables so the juicer does not become too hot.
Place mixture in a large bowl. Add Italian seasoning and salt and mix well by hand. If you don't have a juicer, blend the chickpeas in a food processor until they are as smooth as possible.
Add remaining ingredients except flax seeds and process until well-combined.
Transfer mixture to a bowl and mix in flax seeds by hand. Spread dough on approximately 3 dehydrator trays lined with Teflex sheets or parchment paper. Dehydrate at 105°F for approximately eight hours.
Sauce: Adapted from Elaina''s Pure Joy Kitchen, by Elaina Love
1 large red bell pepper
1/2 inch fresh or frozen ginger root
1 clove garlic
5 small dates or 5 tablespoons raisins
Juice of 1 lemon
1/2 cup extra-virgin, cold-pressed olive oil
1/4 cup dulse, optional
Blend all ingredients together very well. If you don''t use it all on the crackers, save extra for salad dressing or veggie dip.
Assembly After the crust has dehydrated for eight hours, try to remove the Teflex sheets or parchment paper. Spread sauce lightly on the crust. Dehydrate for an additional four hours and then slice into appropriately-sized crackers. Dehydrate until crispy, approximately another four hours.
If it was not possible to remove the Teflex or parchment paper the first time you tried, do it as soon as possible.
*Be sure to soak the chickpeas in a bowl with a rounded bottom. Do not soak them in a jar!

Carrocado Mash

Ingredients (2 servings)

6 fresh carrots
1 large red or yellow bell pepper
1 large or 2 small ripe avocados
1 oz. whole dulse leaf
1-2 celery stalks
½ cup chopped cucumber
½ cup chopped tomato
Cumin (to taste)
Soak the dulse leaf in water for a few minutes, then drain and thoroughly rinse for 5 minutes, then squeeze out the water by hand.
Slice up the bell pepper into thick strips.
Process carrots and celery in a food processor.
Remove the flesh from the avocado(s) and, using a fork, mash the avocado into the carrot-clery pulp. Add the dulse, cucumber, tomato, and cumin. Spoon mixture into the bell pepper and serve.
Optional: scoop out bell pepper and stuff with the carrot-avocado mixture


Almost any vegetable works in this recipe, the secret lies in making the longest and thinnest slivers that you can manage. They will pick up the taste of the seasonings and are fun to eat and easy to digest. It is worth the effort!
2 carrots, slivered (by hand or use mandoline)
2 stalks celery, peeled and slivered
1 Cup thinly sliced mushrooms
1 red pepper, slivered
2 cups thinly sliced Bok Choy, leaves and stems
1 small zucchini, slivered
1 cup green beans, slivered
1 cup snow peas or snap peas
1 cup mung sprouts
1 cup sunflower sprouts
1 cup clover sprouts
1 small red onion, chopped
2 cloves garlic, minced
1/4 cup chopped cilantro
2 teaspoons ginger juice, or 1 Tablespoon minced ginger
2 Tablespoons sesame oil, or more to taste
2 Tablespoons Tamari
4 pieces of Nori, cut in 1/2" strips
Toss well. Serves 6-8
Option: To use as a main course or a one dish meal, add 2 cups soaked pumpkin seeds, sunflower seeds or almonds.


1 medium zucchini, chopped into ½" cubes
1 medium carrot, chopped into ¼" cubes
½ medium or 1 small eggplant, peeled and chopped into ½" cubes
1 small Portobello mushroom or 5 shiitake mushrooms, chopped into cubes
3 cloves crushed garlic
1 medium roma tomato, chopped into ½" chunks
¼ medium red onion, chopped
3 ½ tsp. Sea salt
1 Tbs. lemon juice
2 Tbs. olive oil
Mix above ingredients and place in a quart-sized jar. Press down hard to cover the vegetables completely with the salt, lemon, and oil. If necessary, put a small glass or jar inside to weight the vegetables down. Cover and let marinade preferably overnight, or at least 4-6 hours.
Hearty Chili sauce:
1 large tomato
1 cup sun-dried tomatoes, soaked with enough water to cover
¼ cup olive oil
1 ½ cups purified water
1 Tbs. Spicy Chili Sauce (see recipe) or 1/8 tsp. cayenne pepper
½ tsp. celery seed
½ tsp. oregano
½ tsp. cumin
1 ½ tsp. chili powder
Blend above ingredients on high until smooth.
Pour blender mixture over marinated vegetables. Or pulse together in food processor.

Red Hot Tomato Soup

4 large tomatoes
1 red bell pepper
4 tsp cold pressed olive oil
1 tsp grated ginger root
4 green onions
1/8 tsp cayenne
dash of cinnamon
Add water or more tomatoes for desired consistency if needed. Blend in blender or vitamix.

Raw Family’s All New, Stupendously Magnificent, Outstandingly Exceptional:

Green Spinach Soup

3 Small avocados (or one extra large)
2 Red bell peppers
½ Bunch cilantro
½ Bunch Organic Spinach
2 Small lemons (without seeds)
3 Cups pure water
1 Small jalapeno pepper
½ Teaspoon celtic sea salt (optional)
Put all the ingredients in a Vita-Mix blender and blend well using the tamper.
Once the ingredients are well blended, pour the soup into a large bowl.
Add thinly sliced napa cabbage or red cabbage and dulse leaves or flakes.
Serves 6


by Victoria Boutenko
This summer dish is satisfying and light.
Blend the following ingredients in a blender until smooth:
1/2 cup water
1/4 cup extra virgin olive oil
5 large ripe tomatoes (preferably heirloom organic)
1 medium red bell pepper
2 cloves garlic or spicy pepper to taste
4-5 pitted dates
1/4 cup lemon juice
1 bunch of fresh basil
1/2 teaspoon sea salt (optional)

Pour the gazpacho liquid into a bowl and cut the following vegetables into 1/2 inch cubes:
1 large avocado
1 medium bell pepper
5 sticks celery
Add the chopped veggies to the liquid.
Mix all ingredients in a bowl and sprinkle with chopped parsley.
Serves 6

Thai Coconut Soup

2 young coconuts:
1. Drain, then set aside coconut water.
2. Cut open, or smash on cement to break.
3. Blend coconut water and meat together in food processor or vitamix.
Then add to Vitamix (or food processor) and blend:
1 medium garlic clove
1 Tbs. olive oil
1 inch fresh ginger
2 limes or lemons, juice of
Cayenne pepper (optional)
½ cup basil
½ cup cilantro
1 cup tomatoes, diced
1/3 cup green onions, chopped
1 small slice of thai pepper
Garnish with chopped or grated vegetables or edible flower petals.
Serves 4 people as an appetizer or 1 for a meal!


3 cups fresh carrot juice
1 large avocado
1 green onion
Fresh basil, chopped
1 tomato
½ lemon
½ tsp Cumin
Chop green onion and basil in food processor. Make carrot juice. Place carrot juice and peeled avocado in food processor. Blend until smooth. Add tomato, lemon juice, and cuminGarnish with sprouts or grated vegetables, such as zucchini, cucumber, red pepper, carrots, or beets.
This soup makes a great salad dressing also.

Fruit Gazpacho

5 1/2c raspberries
2c coconut water or orange juice
8 mint leafs, julienne
5 kiwis
2-3T lime juice
1c watermelon, diced
1c avocado, diced
Blitz (blend) raspberrys and coconut water or orange juice. Pour into bowls. Then Blitz (blend) the kiwis and lime. Swirl this on top of teh raspberry mix. Then sprinkle on avocado watermelon and mint. Enjoy !!
Submitted by Supertwistsparkle

Souper Beet Soup

by Paul Benhaim
1 beetroot
1 carrot
1 tomato
2 cups of water
3 strawberries (optional)
1 small spring onion (optional)
Blend all in your mixer. If required, add water to desired consistency.
Swirl in a generous helping of Macadamia crème.

Macadmia Crème

15 raw macadamia nuts
1 tsp hemp oil
1 orange, juiced
3 fresh pitted dates
Blend and serve.

3 cups fresh carrot juice
1 large avocado
handful of alfalfa sprouts cut into thirds
small sprig of parsley or cilantro leaves
Make carrot juice. Cut avocado in half. Place carrot juice and avocado in blender, and blend until smooth. Put sprouts and parsley on top of the soup.
Note: Any combination of vegetable juice can be used to make soup.

2 cups carrot juice
1 avocado
some cilantro
little bit of grated ginger
pinch of celtic sea salt
Blend all. So delicious!

1 red pepper
1 avocado
2 cups water
1/4 cup mixed cilantro & parsley
bit of oregano
pinch of celtic sea salt
blend all. yum!
3 cups green sunflower sprouts
Juice of 2 oranges
1/3 cucumber
½ cup coconut cream, fresh pressed
Juice a mature coconut through the wide meshed screen of your juicer. Dehydrate the pulp for use in piecrusts and enjoy the cream
Mix all in food processor to a delicious soup. Serves 1.

½ small Hokkaido pumpkin, chopped
1 avocado
1 jalapeno, minced
1-2 Tbsp curry
1 Tbsp salty seaweed, soaked
¼ cup raisins
½ squash, chopped
Blend until smooth.

1/2 cup water
4 tomatos
1/2 cup mixed parsley & cilantro
1/4 cup green or purple basil
pinch celtic sea salt
1/4 cup pinenuts
1/4 minced onion
1/4 cup minced celery
1 garlic clove pressed
1/4 cup red pepper diced
FIERY LAVA by Juliano
1 1/2 cups fresh carrot juice
1 T mint leaves
1 tsp each jalapeno
ginger and garlic
1/3 cup avocado
2 tsp Olive Oil
2 T Nama Shoyu (or 1.5 tsp Celtic Sea Salt)
1 T basil leaves
2 T. diced avocado
2 tsp. chopped mint leaves
2 tsp. diced red bell peppers
2 tsp. chopped scallions.
Pour into serving bowls and eat immediately!

1 cucumber with peel
1 red pepper
2 stalks celery
1 small tomato
1/2 beet
1 carrot
1 whole lemon, yellow peel removed
1 inch ginger root
3 cloves garlic
1/2 large red onion
1 bunch cilantro
1/2 cup fresh ground sesame seed
2 heaping tablespoons unpasteurized miso
1/4 C olive oil
1/4 tsp. cayenne, to taste
charged water, about 2 1/2 cups
Grind the sesame seed in your coffee grinder for a few seconds to a moist meal. Chop veggies down and assemble all ingredients into a Vitamixer blender or blender. Depending on how much gusto your blender has you may have to shred harder vegetables. This soup keeps well for a day or two in a sealed container in the refrigerator, so make some extra tonight for tomorrow's lunch.
by Annie & David Jubb

10 kale leaves
1 handful of parsley
2 cloves of garlic
1/3 of a red onion
2 lemons
1 avocado
1 tomato
2 yellow bell peppers
1 handful of dulse strips or Spirulina flakes
1/2 teaspoon sea salt
1 tablespoon of unpasteurized miso
3 tablespoons oil, 20 pumpkin seeds.
Shave the outer skin of the lemons leaving the white pith intact. While blending all the ingredients, add distilled water to reach a thick, soupy consistency. This is a great raw soup for kids! An excellent way to introduce important heavy minerals and calcium into the diet.

2 c. water
3 beets
1 small piece ginger root
3-4 cloves garlic
6-7 bay leaves and pour mixture into a large bowl
Blend together for 30 seconds:
2 c. water
2 carrots
2 stalks celery
2 T. apple cider vinegar
1 T honey
1/2 c. olive oil
sea salt to taste
Add 1/2 c. walnuts and blend on low speed quickly so walnuts are not completely blended.
1/4 head cabbage
1-2 carrots
1 bunch parsley
Add grated ingredients to blended mixtures and serve.
Serves 7 - 10

3 cups pine nuts
1 cup water, added carefully to gain desired consistency
½ cup chives, chopped
1 bunch of dill, chopped
¼ cup limejuice
2 Tbsp salt / miso / nama shoyu
Cayenne to taste
Mix pine nuts with water in food processor to a smooth cream.
Blend this cream in a bowl with the other ingredients.
Use the cream to fill tomatoes, bell peppers, cucumbers, and salad leaves.
Serves 5-6.
Sure, I had a great soup a few weeks ago...the base was tomatoes, then added were avocado, a little olive oil, fresh basil, oregano and rosemary, a little sea salt or nama shoyu, a squeeze of lemon, all blended together, topped with strips of red pepper and portabello mushroom that had been marinating in a little olive oil and sea salt. It was fab.

I do not have a recipe, only ideas. I would make a blended tomato soup, add pesto and blend.
l make sure it is somewhat tangy with a little lemon juice, garlic, finely chopped parsley, tomato chunks. I would add small dice of carrot and celery for color and flavor.
I make a minestrone soup that is delicious. I add small chunks of any vegetable I may have with 2 tomatoes. Flip the switch once and I truly get a delicious vegetable soup. I may add some curry or oregano.
Un-Chicken Noodle Soup - Boutenko
Blend: 2 c. water, 1/2 c. shredded coconut for 1-2 minutes. Add 2 c. chopped celery, 2 T. Bragg's, 1 clove garlic, and pepper to taste, if desired.
Grate: 1 medium carrot, 1/4 bunch parsley, 2 medium size potatoes
Add grated ingredients to blended mixture and add sliced mushrooms, if desired. Enjoy!!
Serves 7
GAZPACHO by Boutenko
Blend the following until smooth:
½ cup water
¼ cup extra virgin olive oil
5 large ripe tomatoes
2 cloves garlic or spicy pepper to taste
1 Tbsp honey (dates or raisins work, too)
¼ cup lemon juice
½ teaspoon sea salt
1 bunch fresh basil
Dice the following vegetables:
1 large avocado
1 medium bell pepper
5 sticks celery
1 small onion or 4 green onions
Mix all ingredients in bowl and sprinkle with chopped parsley.
Serves 4-5
3 lbs ripe tomatoes
1 green bell pepper, roughly chopped
2 garlic cloves, crushed
4 tbsp olive oil
4 tbsp apple cider vinegar
2/3 cup tomato juice
something sweet
garnish with:
1 small cucumber, finely diced
1 small onion, finely chopped
1 red bell pepper, finely diced
1 green bell pepper, finely diced
3 green tomatoes (I used red tomatoes, kind of ruins the whole green thing but whatever)
1 green bell pepper
1 medium cucumber
4 scallions (I used a bit of chopped onion instead)
1 medium clove garlic, minced
1/4 cup packed minced parley (I just used a bit of dry parsley)
juice from 2 juicy limes (or lemons) <--about 6 Tbsp juice
1 medium avocado
3 cups cold water (optional, depending on how thin/thick you like it)
1 tsp salt
lots of fresh black pepper
1 tbs. freshly minced basil (or 1/2 tsp dried basil)
2 tbs. olive oil

other gazpacho
Tomatoes (lots)
Olive oil (to taste)
Cider vinegar (to taste)
so easy...just throw everything in a blender and reserve some diced peppers, tomatoes, and cucumbers to add afterward....sometimes i'll dice up an avocado or throw one in the blender w/ everything else-- SO good!
Jazzy Gazpacho
JUICE (or BLEND) 4 tomatoes, 1/2 cucumber, 1/4 red pepper, 1 garlic clove, 2 stalks celery, 1 Tbsp Nama Shoyu or 1 tsp Celtic sea salt.
GARNISH with 2 Tbsp. diced avocado, 2 tsp. chopped basil leaves, 2 tsp. diced red bell peppers, 2 tsp. chopped scallions.
Pour into serving bowls and eat immediately!
This recipe is based on "Gazpacho Express" in "Juicing for Life"
Sure, I had a great soup a few weeks ago...the base was tomatoes, then added were avocado, a little olive oil, fresh basil, oregano and rosemary, a little sea salt or nama shoyu, a squeeze of lemon, all blended together, topped with strips of red pepper and portabello mushroom that had been marinating in a little olive oil and sea salt. It was fab.

I do not have a recipe, only ideas. I would make a blended tomato soup, add pesto and blend.
l make sure it is somewhat tangy with a little lemon juice, garlic, finely chopped parsley, tomato chunks. I would add small dice of carrot and celery for color and flavor.
I make a minestrone soup that is delicious. I add small chunks of any vegetable I may have with 2 tomatoes. Flip the switch once and I truly get a delicious vegetable soup. I may add some curry or oregano.

4 garlic cloves
2 red bell peppers
1 red onion
1 hot-house cucumber
8 roma tomatoes
1/2 cup chopped Italian parsley
1 large can spicy tomato-base vegetable juice
any variety of chili peppers (to taste), diced
1/2 cup fresh lime juice
1/2 cup olive oil
cumin, paprika, salt and pepper to taste
In a food processor, blend garlic and bread crumbs for approximately one minute, then set aside. In a large mixing bowl, combine red bell pepper, red onion, cucumber, tomatoes, parsley and chili peppers. Pour in spicy vegetable juice and lime juice, then add garlic and bread-crumb mixture and olive oil. Stir well.
In a blender or food processor, puree half of the soup mixture, then pour this back into the bowl of non-puréed soup. Add spices. Stir well to combine all ingredients. Cover and refrigerate for at least four hours. This will allow the flavors to meld.
Ultimate Gazpacho
2 cups tomatoes
1 cup cucumber
1/4 cup olive oil
1/3 cup lemon juice
1/2 tsp. sea salt
1/2 to 1 tsp. jalapeño pepper, minced
1 medium garlic clove

Blend. Place in a bowl.
2 cups tomatoes, chopped
2/3 cup cucumber, chopped
1/2 cup red bell pepper, finely diced
1/4 cup onion, chopped
1/2 cup cilantro or parsley, chopped
All the vegetables should be chopped or diced very fine. Using a food processor works great for this. Mix the chopped vegetables with the ingredients that have been blended. Serve cold on a hot summer day, or any time! You can also garnish with summer flower petals. The Gazpacho is a traditional Spanish dish.

Gazpacho - Easy-to-Freeze Recipe (why freeze when you can eat fresh?)
Adapted from The Big Book of Preserving the Harvest, by Carol W. Costenbader (Storey Books, 2002).
Simple Solution
At this time of year - late summer - a recipe using ripe tomatoes, cucumbers, onions, peppers, garlic couldn't be better.
Given the abundance of these vegetables in farmers' markets and gardens, the recipe here is particularly useful because it is easy to freeze; you can make big batches of it using the harvest's abundance.
The author of this book notes that her guests always ask for this recipe and can't believe it came from the freezer.
6 medium tomatoes, peeled, cored, and chopped
5 cups vegetable juice, or 40 ounces canned
2 medium cucumbers, peeled, seeded, and chopped
1 large onion, chopped
1 large green bell pepper, seeded and chopped
1 stalk celery, chopped
1/3 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon fresh dill, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon coarsely ground black pepper
1. Combine all ingredients and toss until the vegetables are evenly coated with oil, vinegar, and herbs.
2. Pour into two 1 1/2-quart freezer containers. Seal, label well, and freeze for up to 3 months.
3. To serve, thaw in the refrigerator overnight and store chilled. It will keep for 3 days thawed in the refrigerator.

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