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Acai Gazpacho

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INGREDIENTS 

1 Cup Cucumber, peeled and chopped 
1/3 Cup Red Bell Pepper, chopped
2 Tbsp Shallot, minced 
3 Cups Strawberries, halved
1 Tomato, chopped
1½ Tbsp Navitas Organics Acai Powder
1 Tbsp Olive Oil
1 Tbsp Agave Nectar
2 Tbsp Balsamic Vinegar
1/3 Cup fresh Basil, chopped
½ tsp Sea Salt
1 Cup Water

DIRECTIONS 

In a food processor, combine the cucumber, red bell pepper, shallot and 1 cup of the halved strawberries. Pulse the machine several times to chop the mixture into small bits. Transfer the mixture into a large bowl and set aside.

To the empty food processor, add the remaining 2 cups strawberries, as well as the tomato, Acai Powder, olive oil, agave, balsamic vinegar, basil, salt and water. Process until fully pureed. Pour the blended mixture into the large bowl with the chopped ingredients and mix to combine. Cover and refrigerate for a minimum of 2 hours (or overnight) to allow the flavors to fully incorporate. Serve chilled.

Refrigerated gazpacho will last up to 5 days.

Makes 4-6 servings

 

Submitted by Julie Morris