Sometimes in the summer I'll eat a cold soup like gazpacho, but more often then not I'd rather chew on a salad instead. Nevertheless, a lot of raw food cookbooks include cold soups to add variety to your diet and perhaps offer a new texture or dining experience.
To not miss out on the flavors that these soups offer, I've been changing cold soup recipes into salads. Here's an example of one of my favorite cold soup recipes that I adapted and transformed into a salad. Read More...
1
votes
Source Adapted from the cookbook 1 Stock, 100 Soups
Preparation Time20 minutes
Serves1 or 2 people
| Amount | Ingredient | Preparation |
|---|---|---|
| 1/2 teaspoon | Agave Nectar | or honey |
| 1/4 teaspoon | curry powder | |
| 2 tablespoons | cilantro | chopped |
| 2 | radishes | sliced |
| 1 | cucumber | peeled and sliced (approx 2 cups) |
| 1/8 cup | olive oil | |
| 1 teaspoon | tamari | |
| 2 teaspoons | lemon juice | |
| 1 clove | garlic | minced |
1. Add sliced cucumber, radish, and cilantro to a bowl and toss.
2. In a separate bowl add minced garlic, tamari, lemon juice, olive oil, curry powder, and agave nectar. Mix all dressing ingredients with a fork. Adjust seasonings to taste.
3. Drizzle dressing on top of the salad, toss, and serve.
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