Mimi+Kirk's+Spanish+Gazpacho



** Spanish Gazpacho **

Serves 4-5

This soup will inspire your creativity. Spices are all up to your taste buds. During summer months, I could eat this soup daily; it’s simple to make, yet so deliciously satisfying and healthy. 4 Roma tomatoes, cut in quarters, seeds removed

1 small yellow bell pepper, broken in pieces

1 small sweet red pepper, broken in pieces

1 large English cucumber, cut in chunks

1/8 cup shallots, cut in pieces

2 Fuji apples, cut into chunks, seeds removed

2 tablespoons good-quality extra-virgin olive oil

1–2 cloves garlic, crushed

1–2 dates or a small handful of raisins

1/2 bunch mint leaves

Juice from ½ lime

Himalayan salt to taste

Freshly milled pepper to taste

Cold water as needed to reach desired consistency – start with 1¼ cups Garnish with chopped scallions, thinly sliced

radishes, and avocado

**Directions**

Use a blender or food processor and chop all to desired texture. I like mine just a little chunky but well incorporated. If you prefer a thinner texture, add a little water or blend for a longer time. Mixture is best if chilled before serving. When ready to serve, place in bowls and garnish with scallions and avocado. **TIP:** Spice it up with chili flakes, jalapeno, or chili oil.    @http://youngonrawfood.com/spanish-gazpacho-with-a-twist-2/