Recipes are from the downloadable drinks cookbook:
I Hate Counting Calories! Smoothies, Fruit Juices and Other Drinks!
Fresh Gazpacho
- 2 cups tomato juice, preferably freshly juiced
- 1/2 small cucumber, peeled and chopped
- 1 tomato, chopped
- 1/2 green pepper, chopped
- 1 tsp. onion, minced
- 1 tbsp. fresh parsley leaves, minced
- 1 small garlic clove, minced
- 1 tbsp. fresh basil leaves, minced
- 2 tsp. red wine vinegar
- 1 tsp. honey
- 1 tbsp. lime juice
- 1/2 tsp. Bragg’s seasoning, or sea salt to taste
- dash of Tabasco sauce (optional)
Blend all the ingredients in a blender until smooth ~ work in batches, if necessary. Serve immediately.
Green Gazpacho Soup
- 1/2 large green bell pepper, chopped
- 3 lightly packed cups romaine lettuce, chopped
- 1 large cucumber, peeled and chopped
- 1/4 cup fresh cilantro, chopped
- 2 cups homemade chicken broth
- 3 green onions, chopped
- 1 tbsp. cold-pressed olive oil
- 1 large clove garlic, chopped
- 2 tbsp. red wine vinegar
- 1/2 tsp. Bragg’s seasoning, or sea salt to taste
- light sour cream
Place ingredients in a food processor and puree, working in batches, if necessary. Chill before serving.
To serve: Ladle soup in a bowl and add a dollop of sour cream in the middle.
Corn Gazpacho Soup
- 1 cup cooked corn kernels
- 2 (approx.) cups tomato juice, preferably freshly juiced
- 2 tbsp. chopped red onion
- 1/4 diced cucumber
- 1 tomato, diced
- 1/4 cup diced red bell pepper
- 1 clove garlic, finely chopped
- 1 teaspoon lemon juice
- 1/2 tsp. Worcestershire sauce
- 2 tbsp. fresh parsley, chopped
- 1 tablespoon cold-pressed olive oil
- 1 tbsp. fresh basil, chopped
- salt and pepper to taste
In a blender, combine tomato juice, onion, bell pepper, tomato, cucumber, garlic, parsley and basil. Blend on high until pureed. Pour the contents of the blender into a glass bowl and stir in the remaining ingredients. Cover tightly and chill at least 4 hours. Serve chilled.
