Kimberly Ovitz’s Raw Gazpacho

FOR THE SOUP BASE
6 medium vine-ripe tomatoes, halved
1/2 to 1 cup packed fresh basil
1/2 cup apple cider vinegar
2 tablespoons olive oil
1 teaspoon Nama Shoyu soy sauce
1 clove garlic
1 to 2 teaspoons Spike
Celtic sea salt and freshly ground black pepper to taste

FOR THE “MEAT”
1 yellow bell pepper, finely chopped
1 to 2 cobs corn, kernels out of the cobb
1/2 apple, chopped
1/4 jicama, chopped

To make the base: In a blender, combine all of the ingredients and blend until desired consistency is reached. You may use the whole tomatoes, including skin and seeds.

To make the “meat”: Combine the chopped vegetables and fruit in a large bowl. Pour the base mixture into the bowl and mix well. Serve well chilled. It tastes even better the next day!