- June 2016
- Serves 4
- Hands-on time 40 min, plus overnight freezing
Zita Steyn’s healthy gazpacho recipe is great for entertaining in the summer.
- Vegetarian recipes
- 13.8g (2.6g saturated)
- 9.7g (8.7g sugars)
- 2 large cucumbers, peeled and roughly chopped
- 2 celery sticks, chopped
- 1 large green apple, chopped
- 2 spring onions, cut into quarters
- Juice 1-2 limes to taste
- 2 small avocados (about 250g), peeled and cubed
- 1 tbsp vegetarian Worcestershire sauce (such as Biona, from good delis and health food shops)
- Tabasco and lemon juice to taste
For the ice cubes
- 1 cucumber
- Juice 1 lime
- Edible flowers such as borage, or small fresh mint leaves
- Start preparing this recipe the day before you intend to serve it. For the ice cubes, juice the single cucumber, then stir in the lime juice and season generously with salt and pepper. Fill each cavity of an ice cube tray with the mixture, then place a small edible flower or mint leaf in each. Freeze overnight.
- The next day, juice the 2 cucumbers, celery, apple and spring onions. Transfer to a clean blender, then add the lime juice and avocados and blend until smooth. Add the Worcestershire sauce with Tabasco, lemon juice, salt and pepper to taste. Serve with a few cucumber ice cubes added to each bowlful.
If you don’t have a juicer, put 2 layers of muslin or a clean J-cloth in a bowl, making sure the edges overhang. Using a stick blender or jug blender, blend the cucumber from step 1, then pour into the cloth, wrap up and squeeze out the juice. Discard the pulp. Do the same for the cucumbers, celery, apple and spring onions in step 2.
You can make and freeze the special ice cubes up to a week in advance.
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