recipe 
yields
6 servings
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)
2 cups tapiocca maltodextric
1 teaspoon salt
2 tablespoons lemon powder
Gazpacho
Lemon Powder
steps
- Pan roast the red onion, fennel, and garlic until fragrant.
- Combine all ingredients except for the oil and herbs in a Vita Prep.
- Puree until smooth.
- Slowly add the oil to emulsify.
- Strain through .
- Add the herbs and whisk to incorporate.
Date Published: 03.23.15
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- from Rowland's at Westglow Spa
