I am convinced I make the best gazpacho in the world! Here is a great raw good recipe and so quick to put together. This super healthy soup from is light on your hips but tastes so rich on your tongue! I think the key is to let it stand for a couple of hours to let those cloves do their work and mingle with the other tastes. – Christina
½ small cucumber, peeled and cubed
6 tomatoes skinned and diced
6 spring onions trimmed and chopped
1 clove of garlic crushed
1 tbsp red wine vinegar
1 tbsp olive oil
450 ml tomato juice
¼ tsp ground cinnamon
1 bay leaf
½ tsp shoyu or tamari
Mix all the vegetables together.
Add in the remaining ingredients and stir together well.
Stand for two hours to allow the flavours to develop.
Remove cloves and bay leaf before serving. Enjoy!