Gazpacho – Cold Pressed Juice
Gazpacho traditionally is a cold soup made of raw, blended vegetables. A classic of Spanish cuisine. I wanted to see if would make a good cold press juice that could be used as a savoury juice for dinner.
The balance of flavour was perfect, sweet, spicy, watery, salty… a really good dinner juice. The colour was vibrant, it looked fresh and healthy and you could easily drink a whole glass.
This juice is a perfect juice to include during a juice cleanse as the raw garlic, onion and parsley in this juice have excellent detoxing properties.
Tomato juice is good for your heart. They are high in antioxidants and anti-ageing properties. Tomatoes are also renowned for their anti-cancer properties also. Numerous studies have shown that having more tomatoes means people lower their risks of lung, stomach and prostate cancers. A substance called lycopene, which is the red colour, is thought to be the reason for this cancer protective effect.
Celery Juice is a good natural source of sodium and potassium and a great detoxifier and cleanser. The reason celery is a great cleanser is because it contains coumarins, which stimulate the lymphatic system and encourage increased circulation of lymphatic fluid.
Although many people think of parsley as a decorative garnish to accompany a meal, it is actually a wonderfully nutritious and healing
herb. It’s food signature targets the Lungs & Bronchial. It contains, iron, vitamin c, vitamin k, myristicin, flavonoids
- 4 tomatoes
- 1 red capsicum
- 3 celery stalks
- 1 cucumber
- 1 garlic clove
- 1 lime
- 1/4 onion
- 1 cup parsley
- pinch sea salt (optional)
- pinch cayenne pepper (optional)
- Thinly slice the outer skin of the lime and cut in half
- Cut the cucumber in half
- Peel the skin from the garlic clove and onion
- Cut the capsicum in quarters and remove the stem and seeds
- Chop the celery stalks into small pieces the width of your thumb
- Roughly chop the parsley including the stems
Total Prep Time: 5 mins
First juice the tomatoes then the capsicums into the juice jug.
Then put the parsley into the juicer followed by the celery and then the cucumber.
Finish with the garlic, onion and finally the lime halves as they will push the garlic and onion through the juicer.
Add a pinch of salt or cayenne pepper (optional) to the final juice.
Juicing Time: 2 mins
Note:- To make shots with separate colours like the image below juice the red and green ingredients into separate jugs.
Made 800ml of Juice, just over 3 cups.
Nice savoury taste.
Total time: 7 mins
Master Juice Chef
Health has been my life for a long time now and my passion is to educate as many people as possible about the restorative healing powers of natural juicing and living a whole food plant-based lifestyle.