Icy, Spicy Gazpacho

A fresh and spicy take on traditional gazpacho.

Adding a chile and a few radishes gives this version of Spanish-style gazpacho a kick. Leaving out the bread and olive oil turns it into more of a juice than a soup.

Icy, Spicy Gazpacho

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

Course: Drinks

Cuisine: Spanish

Keyword: carrots, cilantro, gazpacho, soup, spicy, summer, tomato

Servings: 2

Calories: 87kcal

Author: Cherie Calbom

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

US Customary - Metric

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.

Nutrition

Calories: 87kcal | Carbohydrates: 21g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 379mg | Potassium: 710mg | Fiber: 3g | Sugar: 9g | Vitamin A: 23725IU | Vitamin C: 59mg | Calcium: 55mg | Iron: 1.4mg

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