SUMMER GARDEN GAZPACHO

Name: SUMMER GARDEN GAZPACHO
Cuisine: European, Mediterranean, Spanish
Ingredients: 2 large tomatoes, halved and cored; 1 small red pepper, halved and seeded; ¼ cup/38g coarsely chopped sweet red onion; 1 cup/150g chopped cucumber; 1 small yellow pepper, seeded and chopped; 1 garlic clove, minced; 1 chilli pepper, seeded and minced (and as spicy as you can handle); 2 tablespoons minced spring onion; 3 tablespoons rice vinegar; 1 teaspoon Healthy Hot Sauce (here) (optional); 2½ cups/600ml unsalted vegetable juice blend, such as V-12 Vegetable Blast (here); ¼ cup/4 tablespoons minced fresh parsley; 1 ¼-inch/5mm piece fresh turmeric, grated (or ¼ teaspoon ground); Savory Spice Blend (here); 1½ cups/95g cannellini beans, cooked or 1 15.5-ounce/425g BPA-free tin or Tetra Pak salt-free drained and rinsed (optional); 1 teaspoon blended peeled lemon (see here); 2 cups/450g spinach, red kale or other dark greens; 1 or 2 plum tomatoes; 1 celery stalk, coarsely chopped; ½ red pepper, quartered; 1 tablespoon chopped red onion, or 1 small garlic clove; ½ jalapeño pepper, seeded (optional, but whoo-hoo!); 2 teaspoons blended peeled lemon (see here); 1 apple, cored and quartered; 2 teaspoons chlorella (optional); 1 ¼-inch/5mm piece fresh turmeric, grated (or ¼ teaspoon ground); ½ cup ice cubes (about 4 cubes)

1 step

By adding cannellini beans to this refreshing gazpacho, you’ll create a more satisfying soup

Updated at: Thu, 17 Aug 2023 00:19:37 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

2tomatoes

large, halved and cored

1red pepper

small, halved and seeded

¼ cupsweet red onion

coarsely chopped

1 cupcucumber

chopped

1yellow pepper

small, seeded and chopped

1garlic clove

minced

1chilli pepper

seeded and minced, and as spicy as you can handle

2 tablespoonsspring onion

minced

3 tablespoonsrice vinegar

1 teaspoonhot sauce

optional

2 ½ cupsunsalted vegetable juice blend

such as V-12 Vegetable Blast

¼ cupfresh parsley

minced

fresh turmeric

5mm, piece, grated, or 1/4 teaspoon ground

savory spice blend

95gcannellini beans

cooked or 1 15.5-ounce/425g bpa-free tin or tetra pak salt-free drained and rinsed, optional

1 teaspoonlemon

blended peeled

V-12 VEGETABLE BLAST

450gspinach

red kale or other dark greens

0.5red pepper

1 tablespoonred onion

chopped, or 1 small garlic

0.5jalapeño pepper

seeded, optional, but whoo-hoo!

2 teaspoonschlorella

optional

fresh turmeric

5mm, piece, grated, or 1/4 teaspoon ground

½ cupice cubes

Instructions

Step 1

In a blender or food processor, combine the tomatoes, red pepper and onion and process until smooth. Pour the vegetable mixture into a large bowl and stir in the cucumber, yellow pepper, garlic, chilli and spring onions. Add the vinegar and Healthy Hot Sauce (if using), and stir in the vegetable juice blend, 2 tablespoons of the parsley, the turmeric and Savory Spice Blend to taste. Stir in the beans (if using). Cover the bowl and refrigerate at least 2 hours to chill and allow flavors to develop. Just before serving, stir in the lemon to brighten the flavors. Serve the soup chilled and garnished with the remaining parsley.

Notes

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SUMMER GARDEN GAZPACHO

Nutrition balance score

Ingredients

V-12 VEGETABLE BLAST

Instructions

Notes

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