This refreshing recipe gives us a way to enjoy the chilled Spanish classic even though tomatoes aren’t in season yet. Garlic adds healing power to this cooling soup loaded with beneficial enzymes that are so good for us. Try it and see:
2 cups raw almonds
2 cups water
1 pound organic seedless green grapes
Juice of 1 lemon
2 cucumbers, chopped
1 clove garlic
Seasalt and freshly-ground black pepper, to taste
1. Soak the almonds in water overnight, then drain and blend in a blender with the 2 cups of water. Strain liquid through a cloth to use for this recipe, and save the pulp for another use.
2. Reserve a few grapes, and place the rest of them in the blender with the other ingredients. Puree.
3. Serve chilled with the reserved grapes, halved, for garnish.
Adapted from The Raw Food Gourmet, by Gabrielle Chavez (Findhorn Press, 2005). Copyright (c) 2005 by Gabrielle Chavez. Reprinted by permission of Findhorn Press.