Gazpacho Juice

About Gazpacho Juice

Ingredients

• Medium cucumber, peeled and roughly chopped ½
• Tomatoes, blanched and cut into chunks 400 gms
• Red capsicum, cut into chunks 1
• Celery stick, chopped 1 inch + to garnish
• Spring onion 1
• Fresh red chilli ½
• Fresh coriander leaves, chopped 1 tbsp + to garnish
• Salt to taste
• Lemon ½
• Celery salt (optional) as required
• Lemon juice 2 tbsps
• Crushed ice as required

How to Make Gazpacho Juice (Stepwise Photos)

Method

1. Put cucumber, tomatoes, red capsicum, celery, spring onion, fresh red chilli, coriander leaves and salt in a blender jar and blend till fine.
2. Rub halved lemon on the rims of all the serving glasses and dip them in a plate of celery salt.
3. Put ½ tbsp lemon juice and a few ice cubes in each glass, pour the prepared juice in them.
4. Garnish with celery sticks and a few coriander leaves and serve chilled

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps