Grind the sesame seeds to a moist meal in your spice grinder; it takes only a few seconds. Cut the vegetables and apple in chunks, and place in a blender. Add the gingerroot and garlic, and blend with the cilantro, lemon juice, water, miso, and Bragg Liquid Aminos to make the gazpacho. Depending on how much gusto your blender has, you may have to shred harder vegetables and blend in two batches, especially if the blender container is on the smaller side. To make the topping, blend all the topping ingredients together in a small bowl. Ladle the gazpacho into bowls, and drizzle with the flavored-oil topping. Garnish the soup with some spirulina flakes.
(Reprinted from Eating in the Raw by Carol Alt. Copyright © 2004. Published by Clarkson Potter, a division of Random House, Inc.)