It's time to grab your food processor and your favorite fashion glossy, and head into the kitchen--the second episode of our new fashion cooking show, Haute Cuisine, is here! In
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!