GAZPACHEO Soup

This soup is a great summer dish but it's even better because it doesn't get cooked!  If you have a Vitamix with the soup setting, you can throw everything in there and put it on the soup setting and not worry.  If not, you can warm it slightly before you eat it however if you warm it too much, you'll lose the nutrients of the raw veg.

3 cups of water

3 whole, large, ripe tomatoes

1 large cucumber

1 red bell pepper

1/2 of a sweet onion (mayan or spanish preferably)

1/3 cup of red wine vinegar

1/4 cup of extra virgin olive oil

black pepper & sea salt to taste

CREAMY 7 LILY Soup

I made this recipe spur of the moment to satisfy an onion craving.

2 boxes of organic veggie broth or
1 large head of garlic
2 bunches of chives
2 bunches of scallions
4 leeks
3 large shallots
1 large red onion
1 large sweet onion (mayan, spanish, vidallia)
6 chipolini onions
1 small celery, including heart and all the leaves

SLOWLY bring the broth to a boil.  While it's coming to a boil:

Peel and halve the garlic clove by clove and add it to the broth.
Cut the chives and add them in.
Cut the scallions and leeks, including the green part, and add them in.
Peel and quarter the chipolinis, shallots, red onion, and sweet onion and add them in.
Large chop the celery heart, including leaves, and add that in.

Gently boil veggies for about 15 minutes or until veggies are soft. (no more than 15 minutes!)

Strain out the veg from the soup and put them in the blender.
Blend 2-3 cups at a time until smooth, adding back into the soup after each time.
Repeat until you have blended up all the veg.
Salt and pepper to taste.

You can also find this recipe along with many others on Allergy Free Alaska