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Westglow Gazpacho



1 cucumber (seeded)

1 red onion

1 fennel

3 garlic cloves

2 cups tomato sauce

½ teaspoon cumin

1 teaspoon paprila

¼ cup white balsamic vinegar

½ cup extra virgin olive oil

¼ cup herbs (finely minced, cilantro & basil)

Lemon Powder

2 cups tapiocca maltodextric

1 teaspoon salt

2 tablespoons lemon powder


  1. Pan roast the red onion, fennel, and garlic until fragrant.
  2. Combine all ingredients except for the oil and herbs in a Vita Prep.
  3. Puree until smooth.
  4. Slowly add the oil to emulsify.
  5. Strain through .
  6. Add the herbs and whisk to incorporate.
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