Perfect for lunch or a long day at work, this Raspberry & Strawberry Gazpacho pick-me-up recipe from vegan chef Dana Choi is easy to make and simply delicious! It's packed to the brim with vitamins, antioxidants, and dietary fibres that will keep your body balanced and energized throughout the day. Try it for yourself and see!
How good is it?
- Raspberry, lemon and grapes are great sources of vitamin C and antioxidants.
- Cucumbers and strawberries contain flavonoids that can reduce the risk of heart diseases and have anti- cancer benefits. Cucumbers are also super high in water content hence keeps your skin hydrated and slow down wrinkles.
- Garlic helps to detoxify heavy metals and helps beat the common cold.
- Onions contain vitamin C and phytochemicals, which help improve immunity.
- Tomatoes are great sources of vitamin A and C and folic acid.
- Bell peppers are rich in carotenoids that give fruits and vegetables their vibrant colours with strong cancer fighting properties.
- Apple cider vinegar kills bacteria, helps with indigestion, and controls blood sugar which helps with weight loss.
Prep time: 15 mins approx.
- 1 cup raspberries
- 1 cucumber (peeled)
- 10 strawberries
- 1 garlic clove
- 1/4 onion
- 1 tomato
- 1 red bell pepper (seeded)
- 1 splash of raw unfiltered apple cider vinegar
- 1 lemon juiced
- 10 purple grapes
- Peel the cucumber, take out the seeds from the bell pepper and juice the lemon.
- Chop up all the ingredients and put it in a blender. I use a Vitamix at home and it does a pretty fast job of pulverising anything quite quickly. I like to pulse rather than let it go for a long time because you might just heat the gazpacho and it is supposed to be a cold soup. Just pulse and blend until it is not chunky, give it a taste and if you think it needs some salt or pepper then add that. If you think you would like some sweetness or some tartness, add a sweet component or some more lemon juice.
Remember, even if you follow a recipe perfectly and if it is not to your liking you just need to adjust it a little bit. Most recipes for me have way too much sugar and salt in them so I always start with just a little bit.
So this is a pretty easy throw-everything-in-the-blender and voila almost at the finish line recipe! Now we just need to do the plating, which is the fun part!
Once you pour the gazpacho in a soup bowl or cup you can garnish with olive oil and top with berries, herbs or wherever your creative juices take you.
"Many people like pepper and salt to taste but I prefer it fresh but experiment to see what you prefer. If you want to create a cooler, more watery, soupier texture, add more cucumber and tomato. For a brighter taste, squeeze in more lemon juice!"
Follow Dana on Instagram at @Danaaustinchoi and on Facebook at https://www.facebook.com/crispycrack