Thursday, May 21, 2009

Moroccan Gazpacho

This is another of my new favorite recipes - and it's actually "meant" to be raw! Something about the flavors in this were amazing, I couldn't stop eating it.



1 cup water
4 tomatoes, chopped
1 tomato, diced
1 cucumber, peeled and chopped
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons agave nectar
1 teaspoon Himalayan crystal salt
1 teaspoon fresh ginger, peeled and grated
3/4 teaspoon cumin
3/4 teaspoon coriander
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 cup fresh cilantro, chopped
1/4 cup pine nuts
1/4 cup raisins


Blend all of the ingredients, except for the 1 diced tomato, pine nuts, raisins and cilantro, until creamy. Pulse in the cilantro. Stir in the diced tomato, pine nuts and raisins.

My Notes:

-I used maybe 1/2 cup of water instead of 1 cup, just depends on if you like your soup thick or runny.

-I used a pint of cherry tomatoes because that's what was in the fridge, plus one regular tomato, so this might've made the flavor sweeter….either way, highly recommended!

-Didn't bother peeling the cucumber

-Left out raisins and pine nuts - you really don't need them and pine nuts are very expensive.

-To make this even more filling I cut up some more cucumber into bite sized chunks and threw them into the already blended soup.

Ooooo just wait until cucumbers and tomatoes are really in season, this gazpacho will be even more perfect.

Happy summer,


P.s. Nathan the former tomato hater also liked this.

1 comment:

  1. I love using the sea salt that I got from

    Yet another great recipe to try! Thanks!