Recipe: Vge Cafe Gazpacho

YIELDS: 7 servings


  • 4 large cucumbers, rough cuts
  • 3 tomatoes, rough cuts
  • 3 cloves garlic
  • ¼ cup lemon juice
  • 2 leaves kale, rough cuts
  • 1 green pepper, rough cuts
  • 1 large zucchini, rough cuts
  • 1 quart water
  • ½ Tbsp salt
  • ½ Tbsp mustard
  • ½ Tbsp agave


Add all items to a blender and blend very well. Strain for a smoother finish or don’t strain to keep all fiber and nutrients.

Recipe submitted by Vgë Café, in Bryn Mawr. Connect at 610-527-3091 or July 2015.

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