soups

gazpacho soup (raw)
Ingredients:
1/2 red pepper, chopped1/2 green pepper, chopped1 red chili, chopped1/2 cucumber, chopped1/2 onion, chopped9oz/250g tomatoes, chopped1 pint/500ml passata or tomato juice1tbsp red wine vinegar, or lemon juice1tbsp olive oil1tsp sugarChopped coriander leaves to garnish
Directions: Put all the ingredients into a food processor and blend together until fairly smooth. Sieve the soup into a large jug or bowl. Serve with some chopped coriander leaves sprinkled on top. Serves 2 people.
italian soup (raw)
From Shazzie's Detox Delights
Ingredients:
1 avocado, peeled and stoned4 tomatoesA handful of basil1/4 of a cup of cold pressed olive oil
Directions: Blend all ingredients. If it's too thick, add some freshly made tomato or cucumber juice.
tomato, chili and lemongrass soup
Ingredients:
13oz/450g tomatoes, choppedBunch spring onions, finely chopped2 lemongrass sticks, finely chopped2 green chilies, finely chopped2 pints/1 litre vegetable stock2 cloves garlic, crushed1 tbsp vegetable oil1 tsp sesame oilChopped coriander leaves to garnish
Directions: Heat the vegetable oil in a large saucepan, add the spring onions, lemongrass, chilies and garlic. Fry for 2 minutes, then add the tomatoes and vegetable stock. Simmer for 15 minutes, then take off the heat and allow to cool slightly. Pour into a food processor until smooth, then sieve back into the saucepan. Reheat gently, then pour into bowls. Add a splash of sesame oil to each bowl and garnish with the chopped coriander leaves. Serves 4 people.