{"id":12280,"date":"2010-11-29T10:00:20","date_gmt":"2010-11-29T15:00:20","guid":{"rendered":"http:\/\/asweetlife.org\/?p=12280"},"modified":"2016-02-01T09:26:21","modified_gmt":"2016-02-01T14:26:21","slug":"cucumber-mint-gazpacho","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=12280","title":{"rendered":"Cucumber-Mint Gazpacho"},"content":{"rendered":"

Recipe Courtesy of Sarma Melngailis<\/a><\/strong> of Pure Food and Wine<\/a><\/strong><\/p>\n

Even in its original form, gazpacho is already a raw food. It’s traditionally a cold tomato soup, but many variations of fruits and vegetables work nicely. Some people like it pureed more thoroughly, for a smoother soup, while others (like me) prefer to keep it chunkier. We made this at the restaurant one summer and garnished it with a preserved lemon cream: a nut-based sour cream we have on hand mixed with some minced preserved lemon. For an easy complement, add a drizzle of macadamia oil or other oil, or some sliced avocado, or just eat it the way it is, light and very low calorie.<\/p>\n

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\"\"\"\"\"\"\"\"\"\" (3<\/strong> votes, average: 5.00<\/strong> out of 5)
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