Raw Coconut Gazpacho – Refreshingly Delicious

By Carissa

We always hear about Tomato Gazpacho.  What about Ajo Blanco?   The Andalusian Ajo Blanco is a white gazpacho that is traditionally prepared with bread, almonds, garlic, water, olive oil, salt and vinegar. In my raw Coconut Gazpacho recipe, I substitute the bread with ground flax seeds and the water with raw coconut milk.

Aside from being the highest plant source of omega-3 fatty acids, flax seeds are an excellent laxative and anti-carcinogen.  They remove toxins from the blood and intestines.  Coconut is a cooling diuretic.  It soothes and protects internal membranes and the skin.  It is also anti-viral, anti-bacterial and anti-fungal.  The benefits are numerous.  This soup is more filling than its Tomato counterpart, but just as refreshing.  This was a success at our house!  We all enjoyed it very much.  We hope you do too!

How to Make:

Puree in a high powered blender:

2 cups raw coconut milk (puree together flesh and juice of raw fresh Thai coconut)

1/2 cup freshly ground flax seeds

1/4 cup extra virgin olive oil

1/4 cup raw almond butter

3 Tbspn raw apple cider vinegar

1 Tbspn raw honey

2 tsp sea salt

1 clove garlic (if you like it less pungent, use only 1/2 a clove)

Place soups in bowls and garnish with:

Slices of fresh raw Thai coconut meat / Slices of red grapes / Raw honey

Note: I learned the other day from The Raw Gourmet that it is most beneficial to consume less than 4 Tbspn of flax seeds a day, more would be toxic.  Flax seed oils, on the other hand, are not toxic over 4 Tbspns.

Carissa is certified as an Ayurvedic Nutrition Therapist through the European Vedic Institute, helping combine her love for making others happy and healthy through cooking. Carissa consequently created and tested recipes for Yoga For Cancer: Esoteric, Yogic and Dietary Remedies.  Find out more

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