- 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)
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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