Icy, Spicy Gazpacho

January 30, 2017

Ingredients

  • 2 tomatoes, cut in chunks
  • 1 cup fresh carrot juice (about 5–7 carrots)
  • 1 lemon, juiced, peeled, if putting it through a juice machine
  • 1/4 cup cilantro, rinsed and chopped
  • 1/4 teaspoon Celtic sea salt
  • 1/4 teaspoon ground cumin
  • 1/4 small jalapeño, chopped (more if you like it hot)
  • 3 radishes

Instructions

Place the tomato chunks in a freezer bag and freeze until solid. (This is optional. You can use fresh tomatoes placed in the blender.)

Pour the carrot and lemon juices into a blender and add the frozen tomato chunks, cilantro, salt, cumin, jalapeño, and radishes. Blend on high speed until smooth, but slushy; serve immediately. Serves 2

About this recipe

Cilantro has been shown in studies to help the body detox heavy metals such as mercury, lead and aluminum. -- The Juice Lady

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Ingredients

  • 2 tomatoes, cut in chunks
  • 1 cup fresh carrot juice (about 5–7 carrots)
  • 1 lemon, juiced, peeled, if putting it through a juice machine
  • 1/4 cup cilantro, rinsed and chopped
  • 1/4 teaspoon Celtic sea salt
  • 1/4 teaspoon ground cumin
  • 1/4 small jalapeño, chopped (more if you like it hot)
  • 3 radishes
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