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Cold Gazpacho

Cold Gazpacho

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Makes five 180ml servings

2 cups tomato juice, divided
1 rib celery, peeled, cut into 2.5cm pieces
1 medium cucumber, peeled, cut in half lengthwise, seeds removed, in 2.5cm pieces
1 clove garlic, peeled, cut in4 pieces
1/2 medium green bell pepper, cored, seeded, cut into 2.5cm pieces
1 small jalapeno pepper, cut in half, seeds removed, cut into 5mm pieces
4 spring onions, cut into 2.5cm pieces
2 medium tomatoes, seeds removed, each cut into 8 pieces
2 tablespoons lemon juice
1/4 teaspoon black pepper

Place 1 cup tomato juice in blender jar. Add celery and next six ingredients. Place cover on blender jar. Turn blender on and blend on puré e until vegetables are medium-finely chopped, about 10-15 seconds. Turn blender off. Place in a large serving bowl, and add remaining 1 cup tomato juice, lemon juice, and pepper stir to combine. Chill before serving.

Nutritional analysis per serving: Calories 85 (11% from fat) – carbo. 16g – prot. 3g – fat 1g – sat. fat 0g – chol. 0mg – sod. 511mg

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