This is truly “summer in a bowl”! Delightful! Adapted from a “Raw Food
Real World” recipe.

Makes 4 Servings

Ingredients:

4 cups watermelon, seeded and pureed in a high-speed blender
1 cup watermelon, diced small
1 cup seeded tomato, diced small (about 1 large or 2 small tomatoes)
l/2 cup peeled, seeded cucumber, diced small
l/2 cups peeled jicama, diced small
l/2 cup red bell pepper, diced small
2 tablespoons lime juice
l/4 cup inced cilantro leaves
2 tablespoons minced mint leaves
1 teaspoon minced ginger
l/2 small red jalapeno, seeded and minced
1 scallion, minced
1 teaspoon sea salt, or to taste
Freshly ground black pepper

In a large glass bowl or container, combine the watermelon puree with the
remaining ingredients and stir to combine. Refrigerate to chill. This recipe
should keep in the refrigerator for up to four days.

Ingredients:
Two Large Carrots, Cut into One to Two-Inch Pieces
Two Large Celery Stalks, Cut into One to Two-Inch Pieces
Two to Three-Inch Piece of a Medium-Size Zucchini
Two to Three-Inch Piece of a Medium-Size Yellow Squash
One-Third of a Sweet Red Pepper
One-Third of a Sweet Yellow or Orange Pepper
Approximately One-Half Cup of Fresh Tomatoes, Quartered with Skin On
One-Half Jalapeno, Seeded, Optional
Two Tablespoons of Tomato Paste
One-Quarter Cup of Olive Oil
Purified Water, Slightly Warmed – Do Not Boil!
Two to Three Rapunzel Vegan Vegetable Bouillons
Two Tablespoons of Fresh Parsley
Several Leaves of Fresh Basil
One-Half Teaspoon of Herbes de Provence
Organic Trocomare Spicy Herb Seasoning Salt by A. Vogel
Ground Pepper

Recipe:

You will need a high-speed commercial blender, such as a Vita-Mix to make this soup as a regular blender will not produce the desired consistency. Place all the ingredients into the blender except for the water and the olive oil. Fill the blender with the warm water until it is approximately two inches from the top. You do not want to use boiling water as you will cook the vegetables. Place the top on the blender along with the mixer. Blend for approximately one-half minute on a lower speed and then for a couple of minutes on high speed. Turn back to the lower speed and add the olive oil. Mix thoroughly on the low speed and it is ready to serve.

Ingredients:
1.5 tsp oil
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp garam masala
2 cloves garlic
Salt to taste
Green pepper to taste
2 medium sized potatoes cubed
6 medium sized zucchini cubed
1/2 cup of water
2 medium sized tomatoes diced
Cilantro to taste

Directions:
1. Saute oil and spices in a small pan
2. Add potatoes and saute for 5 minutes
3. Add zucchini and cook for 2-3 minutes
4. Add 1/2 cup of water
5. Add tomatoes and cilantro on top

Enjoy!

Our first recipe is from Acharya Hersh Khetarpal. It is a simple yet hearty barley and vegetable soup. Enjoy!

Serving size: 6
Prep & cooking time: Less than 1 hour

Ingredients:
1 carrot
1/2 of a large onion
1 zuccini
1/4 cauliflower head
1 broccoli head
4 medium tomatoes
1/2 cup uncooked barley
1/2 inch of ginger
1 tablespoon basil
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon rosemary
1 clove garlic
2 tablespoons of olive oil
Salt to taste

Directions:
1. Chop all the vegetables into large chunky pieces.
1. In a large saucepan or stock pot, fry the onions and ginger with 2 tablespoons of olive oil on high heat for 2-3 minutes.
3. Add the chopped vegetables and continue to saute for 5 minutes.
3. Wash the uncooked barley, and then add it to the saucepan.
4. Add the spices (basil, oregano, thyme, rosemary, garlic) and salt to taste.
5. Add 6 cups of water, let it boil and then lower heat to simmer until vegetables are tender (30 minutes).

Serve hot with fresh black pepper on top (to taste). Each time Hersh makes it, she uses different vegetables. So this is just a basic recipe and you can alter it however you wish. If you try out this recipe, please drop a line in the comments section to let us know how it turns out!