GAZPACHO
1 each Zucchini, Yellow Summer Squash, Red Pepper, Green Pepper, Yellow Pepper, English Cucumber Finely diced and placed into a bowl.
Pour Knudsen's Very Veggie or Very Veggie Spicy Juice over the veggies.
Cilantro Leaves to taste
Chill.
Serve Chilled

put all the veggies u like in long container and add some soup taster powders along with veggies of ur choice and cook them well and mash the whole thing….dont put too many veggies….

This site is helpful 4 u…………

http://www.rawglow.com/recipes.htm

Creamy Corn Soup

Ingredients (use vegan versions):
2 ears of sweet corn
1 avocado
1 clove garlic
1/2 of a whole red bell pepper
1/4 cup walnuts
1/2-1 tablespoon Braggs Liquid Aminos (to taste)
1/4 cup olive oil
1 cup water

Directions:
I have been messing with raw foods and made up this soup tonight. It's really tasty and filling! It consists of a "base" of liquidy ingredients and then some solid stuff to mix in so the soup is chunky. If you want, you can toss it all in the blender (may need to add a little more water).

First, prepare all your ingredients.

Corn: Using a knife, cut the corn kernels off the cob. You can run the knife along the edge of the cob–this works. Put half in your blender and keep the other half.

Avocado: Cut in half. Place half in blender and chop the other half and put aside.

Bell pepper: Cut the half in half. Put one half into the blender and dice the other half. Set aside.

Place the rest of the ingredients (walnuts, oil, Braggs, garlic, and water) into the blender. Pulse blender until large chunks are broken up and then run briefly until it is smooth. Make sure you don't run it too long (esp. if you have a Vita-Mix!) because you don't want the soup to get hot. Adjust water if you want it a little thinner. You can also taste and add more Braggs if you want.

To serve, divide soup base between bowls. Divide up the avocado, pepper, and corn that you chopped and set aside earlier between the bowls. Enjoy!

Serves: 2-3
Preparation time: 15 minutes

More:
http://vegweb.com/index.php?topic=17983.…

Some restaurants serve a cold soup called "gespatcho" (I think). It is a red soup with some tomatoes, bell pepper, and seasonings.
It's Quite good.

You could probably add more raw vegetables to it.

Another is pureed' carrots and tomatoes with chopped black olives.

Red Pepper Gazpacho
5 ripe tomatoes
1/2 cucumber, chopped
1 red bell pepper
2 cloves garlic
1/4 cup water
dash cayenne pepper
2 tbsp fresh parsley, chopped
1 avocado, diced (optional)

Blend together all ingredients except parsley and avocado until smooth. Gently stir in avocado and parsley.
If possible, chill for at least two hours to let the flavors blend.

You need to pick up Jennifer Cornbleet's "Raw Food made Easy" plenty of great recipes.
Here are a couple of her recipes along with some others. ENJOY!
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CREAM OF ZUCCHINI SOUP by Jennifer Cornbleet
Raw Foods Made Easy

Yields 2 cups (2 servings)

1Chopped Zucchini (about 1 cup)
½ cup water, plus ¼ cup water to thin if necessary
1 Celery Stalk chopped
1 TBS fresh Lemon Juice
*1 TPS Mellow White Miso or ¼ Tps. Soy Sauce or 1TBS. Veggie Broth
½ crushed Garlic (1 clove)
¼ Tps. Salt
Dash of Cayenne
½ ripe Avocado (chopped)
1TBS. Extra Virgin Olive Oil
2 tps. Minced Fresh Dill Weed or ½ Tps. Dried

Place Zucchini. ½ cup water, celery, lemon juice* Miso, garlic salt & cayenne in blender & process until smooth. Add Avocado & Olive Oil, blend again until smooth. Add remaining ¼ cup water to thin is needed blend briefly. Mix in Dill blend again/ Serve Immediately or Chill.
If wanted warm do so very gently on stove..DO NOT OVER HEAT!
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GARDEN VEGETABLE SOUP by Jennifer Cornbleet
Uncook Book ~ RAW FOOD MADE EASY

Yield 2 cups (2 servings)
1 Small Zucchini chopped (about 1 cup)
½ cup water & ¼ cups water to thin if necessary
½ Ripe Tomato seeded & chopped
1 Celery stalk chopped
1 Green Onion choppped
1 Tbs. Fresh Lemon Juice
*1 ½ Tps. Mellow White Miso, or ¾ Tps. Soy Sauce or 1 ½ Tps. Veggie Broth
Dash Cayenne
Dash Salt
1 Cup Spinach or Chard chopped
6 Fresh Basil Leaves
½ ripe Avocado chopped

Place the Zucchini, ½ cup water, tomato, celery, green onion, lemon juice, *miso garlic, cayenne & salt into Blender, process until smooth. Add Spinach (or Chard) & Basil blend briefly, add Avocado blend until smooth. Thin with remaining water if needed.
Serve now or chill (2 hours in fridge)
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NOT TUNA PATE’
By Jennifer Cornbleet ~RAW FOOD MADE EASY

Yield ½, 2 servings
½ cup Soaked Raw Sunflower Seeds
¼ cup Soaked Raw Almonds
2 TBS Water
1 ½ TBS Celery, minced
1TBS. Fresh Parsley, minced
1 TBS. Fresh Lemon Juice
¼ tps. Salt

Place Sunflower Seeds, Almonds, & Water into food processor fitted with S blade process until a paste. Stop occasionally to scarp down sides of bowl with rubber spatula. Transfer to small mixing bowl stir in Celery, Onion, Parsley, lemon Juice and Salt, Mix Well. Will keep 5 days stored in sealed container.

VARIATION
* For Not Salmon Pate’: Add ¼ cups of grated Carrot to the food processor at the same time with sunflower seeds, almonds and water. Replace parsley with 1TBS. Fresh Minced Dill or 1tps. Dried Dill.
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Raw Carrot and Avocado Soup Recipe
Serves 2-4
Ingredients:
2 cups fresh carrot juice
1 avocado, pit removed, and cut into large chunks
1 teaspoon minced fresh ginger
3/4 cup fresh loose cilantro or parsley
2 green onions, finely sliced
1 tablespoon extra-virgin olive oil
1 tablespoon naturally brewed soy sauce or nama shoyu
Sea salt, to taste
Directions:
1. Blend carrot juice, avocado, and ginger at a medium speed until smooth.
2. Add cilantro or parsley leaves (not stems), extra-virgin olive oil, and soy sauce, and pulse at medium speed until well blended but with bits of cilantro and parsley still visible.
3. Season with sea salt, to taste.
4. Serve chilled, and sprinkle green onion slices on top just before serving.
Enjoy this all-raw, delicious and nutritious carrot and avocado soup; eating this soup a few times per week can greatly benefit your immune system, eyes, and overall health.
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ALMOND BUTTER CRUNCHIES ( from H.A. ~11/5/2007)

¾ cup raw almond butter
½ cup carob powder
2-3 Medjool dates, pitted, soaked 2-hours and drained
1 tablespoon distilled water
½ cup rolled oats
1 cup almonds or pecans chopped
½ cup unsweetened coconut

Reserve 2 tablespoons coconut. Combine remaining ingredients in food processor with S blade, and mix well. Shape mixture into bite-size balls. Roll in reserved coconut. Store in plastic container with wax paper between layers in refrigerator. ENJOY!

*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.