Easy Raw Vegan Gazpacho and Raw Ice Cream Cake
Today I'm sharing 3 awesome raw vegan recipes with you! First, one of my favourite savoury summer recipes which is an easy gazpacho. Also a blackberry banana ice cream cake and veggie wraps with hemp dip.
I love to have this raw gazpacho for lunch on a hot day because its super light and refreshing while being packed with flavour and nutrition from all the veggies. I'm absolutely certain that you'll love it too and I won't be surprised if it becomes part of your regular repertoire as well! I can't believe it took me this long to share it - sheesh, I've been making it for about six years. Better late than never though, right?!
Do you have an awesome gazpacho recipe? Share in the comments below and I'll add your recipe into the post with your credit.
Raw Vegan Gazpacho
1 cup + 1/2 cup diced tomato
1 cup + 1/2 cup diced cucumber
1 cup + 1/2 cup diced zucchini
1 cup + 1/2 cup diced red pepper
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1/2-1 teaspoon Himalayan salt
Once you've roughly chopped the veggies, blend the 1 cup of each veggie with the acv, oil, and salt until smooth in a blender. Now add in the 1/2 cup of each veggie and pulse (low to medium with your blender dial several times) until the veggies get finely chopped. Optional: save some of the veggies to use a garnish. Taste and add more salt or a splash of lemon juice if desired.
Two of my recipes are featured in this month's issue of Flourish Magazine by New Roots Herbal. This is a FREE magazine that can be found in health food stores across Canada. You'll see my Blackberry Banana Ice Cream Cake and Veggie Hemp Wraps.
Raw Vegan Blackberry Banana Ice Cream Cake - Find the Recipe HERE.
And thanks everyone for entering for the Breville Sous Chef 12 food processor. I absolutely loved reading all your entry comments! A winner has been emailed today and I'm waiting for their reply, otherwise another winner is chosen. Check your email - and stay tuned for more giveaways!
Wishing you all a great week 😀