Gazpacho for Four

I decided to do a Living Foods 101 series.

I used to make gazpacho smoothies but got tired of them. Last night I used that idea to make live soup with sprouts, fennel, zucchini, and herbs as my greens. Of course all ingredients are organic and fresh. This serves four generously and is surprisingly filling.

6-8 roma tomatoes
1 clove garlic
2 T. lemon juice
1/4-1/2 c. raisins soaked for a couple hours (weird but totally necessary)
a handful of fresh basil
dash of cayenne (optional but I wouldn't nix it)
several twists of freshly ground black pepper
1/2 c. water

Blend in a vitamix until very smooth but not long enough that it gets hot.

1 large avocado
1 red, yellow, or orange bell pepper
1/2 c. fennel stalks (We recently discovered fennel. It is amazingly delicious.)
6 green onions
1/2 c. minced parsley
1/2 c. pea or garbanzo sprouts
1/2 c. zucchini or cucumber or celery or sunflower greens 
1-2 t. dulse flakes

Chop the following about 1/4 inch pieces and mix into tomato soup. It is probably better the second day and could be low heated for an equally delicious vegetable soup. Garnish with nutritional yeast, black pepper, and sesame seeds if desired. My husband went wild over this very satiating meal and asked to have it again for lunch. For the first time maybe ever he didn't dump piles of salt on his food. It was that good.