Gazpacho is a cold Spanish raw vegetable soup, originating in the southern region of Andalusia. This gazpacho is a bit unusual but very tasty. It’s raw and chilled, making it very refreshing in warm weather.
Serving Size: 4
- 3 cups of vegetable juice, chilled
- 1 clove garlic minced
- dash onion salt
- 1 tablespoon fennel seeds, ground
- 1 red bell pepper, finely chopped
- 1 fennel bulb,
- 2 cobs fresh corn, corn cut off the cob
- dash Tabasco
- pinch salt
- dash cumin (optional)
- splash of lime juice (optional)
- fennel fronds and ground fennel seeds as garnish
- Put the chilled vegetable juice in a large bowl.
- Cut the corn off the cob and add to the vegetable juice.
- Remove the outer leaves of the fennel and finely slice the rest of the fennel, reserve a few fronds as garnish.
- Grind the fennel seeds.
- Add most to the juice, reserving a little as garnish.
- Mince the garlic and chop the red bell pepper.
- Add to the juice.
- Season to taste with lime juice, cumin, Tabasco and a pinch of salt.
- Ladle the soup into bowls or glasses and serve garnished with the fennel fronds.
Most store-bought juice has been pasteurized and is therefore not strictly raw. The best way to get unpasteurized juice is to juice it yourself or get it fresh at a juice bar.