Tomato Gazpacho makes my lips soft:
3 tomatoes
1.5 cups light coconut milk
1 clove garlic
1/4 cup olive oil
1 tbsp sea salt
1/4 cups chives and parsley
Curry
Paprika
Cayenne Pepper
1 tbsp Agave Nectar
Blend for 2 minutes, gradually adding olive oil. Season and drizzle olive oil to garnish.
Heirloomed 
I really like Gazpacho and the idea of raw foods that are actually crafted into something appealing (salads are great but can only take you so far!..) Have you tried the white gazpacho made with almonds ever.. I imagine a green one with tomatillos could work also?
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This is the first one I’ve crafted and liked….thank God. I’ll be attempting more soon( evil scientist laugh).
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