RAW SOUPS

Most people wrinkle their noses at the idea of raw soup. “Raw soup” just doesn’t sound appealing, but offer the same people a gazpacho and watch their faces light up. My advice is to leave “raw” out of it and tell them it’s a chilled soup. It just sounds better. Raw or chilled soups are best consumed the same day they are made for freshness.

Raw soups make a beautiful meal or snack all on their own. These recipes combine neutrally and can also accompany a protein or starch-based meal to increase its water content and alkalinity.

—NATALIA

Raw Mexican Corn Chowder

4 cups fresh corn kernels

1 avocado, pitted, peeled, and chopped

½ bunch cilantro (plus extra reserved for garnish)

1 garlic clove

½ jalapeño, cored and seeded

1 teaspoon cumin

2 tablespoons fresh lime juice

1½ cups water, as needed

Salt and pepper to taste

1 scallion, finely chopped for garnish

Puree the corn, avocado, cilantro, garlic, jalapeño, cumin, and lime juice in a high-speed blender, adding up to 1½ cups of water as needed for desired consistency. Add salt and pepper as desired. Garnish with chopped scallions and fresh cilantro.

SERVES 4

a note about corn

WE LOVE CORN, BUT IT IS VERY IMPORTANT TO USE CORN THAT IS ORGANIC AND NOT GENETICALLY MODIFIED IN ANY WAY. BUYING LOCAL IS A GREAT IDEA FOR CORN. WE HAVE OMITTED COOKED CORN BECAUSE IT FEEDS YEAST AND FUNGUS. RAW CORN IS SWEETER, CRISPER, MORE WATER-CONTAINING, AND EASIER TO DIGEST.

Raw Cucumber Gazpacho Soup

2 seedless cucumbers, peeled, finely diced

½ small red onion, finely diced

1 medium jalapeño, cored, seeded, and finely diced

2 garlic cloves, minced

10 mint leaves, chopped

5 sprigs dill, chopped

1 lemon, zest and juice

Salt and pepper to taste

Combine the cucumber, onion, jalapeño, and garlic in a bowl. Transfer half of the mixture to a blender and puree until smooth. Return to the bowl with the other half of the mixture and stir in the herbs, zest, and juice. Season with salt and pepper. Serve immediately or chill in the refrigerator.

SERVES 4

Raw Chilled Tomato Ginger Yuzu Soup

2 pints grape or cherry tomatoes

1 knob ginger, peeled and chopped

2 tablespoons yuzu lime juice (or substitute equal parts lemon and lime juice)

1 teaspoon umeboshi paste (optional)

Salt and pepper to taste

Puree all the ingredients in a high-speed blender until smooth. Season with salt and pepper as desired.

SERVES 2–3

Raw Thai Young Coconut Soup

2 cups young coconut water

2 cups young coconut flesh

1 garlic clove

1 knob ginger

1 tablespoon minced lemongrass

1 cup Thai basil leaves, loosely packed

Handful of cilantro

2-3 tablespoons fresh lime juice

1 red Thai chile, optional

Salt and pepper to taste

¼ cup finely diced red bell pepper (for garnish)

1 scallion, finely chopped (for garnish)

Puree all but the last three ingredients in a high-speed blender. Season with salt and pepper as desired. Garnish with the red bell pepper and scallion.

SERVES 4

Raw Cream of Celery Soup

4 stalks celery, chopped

2 cups fresh celery juice

Juice of ½ large lemon

1 avocado, pitted, peeled, and diced

1 teaspoon fresh thyme leaves

Salt and pepper to taste

Blend all the ingredients together in a blender until smooth. Add salt and pepper as desired.

SERVES 2–3