Gastroback 40133 Design Juicer Advanced Pro - Manual (Page 22)

Gazpacho
Serves 4:
4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled
1 small onion, peeled and trimmed
2 carrots
2 stalks celery
1 red capsicum, base removed and seeded
1 lebanese cucumber
2 tablespoons red wine vinegar
freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil
Process tomatoes, parsley, garlic, onion,
carrots, celery, red capsicum and cucumber
through the juicer. Stir in vinegar and black
pepper. Arrange ice in four soup bowls. Pour
in extracted juice, sprinkle with basil and
serve immediately.
Pasta with provencal style sauce
Serves 4:
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red capsicum, base removed and seeded
1 tablespoon tomato paste
½ cup red wine
2 teaspoons dried oregano
500g cooked pasta
3 tablespoons grated Parmesan cheese
Process tomatoes, parsley, celery, garlic,
onion and red capsicum. Blend tomato paste
with red wine, stir in the extracted juice. Pour
into a saucepan and cook over medium heat
for 3-4 minutes. Add pasta and toss to coat
pasta well. Divide mixture between 4 serving
bowls. Sprinkle with oregano and Parmesan
cheese. Serve immediately.
iCy COOleRS
Sparkling pear and apricot cooler
Makes 4 cups:
4 large apricots, halved and seeded
3 large pears
250 ml mineral water
1 cup crushed ice
Process apricots and pears through the
juicer. Scoop ice into 4 tall glasses. Divide
extracted juice between the glasses. Top
with mineral water, stir well to blend. Serve
immediately.
Rockmelon, strawberry and pas-
sion crush
Makes 4 cups:
½ rockmelon, peeled, seeded and divided
into 2 equal portions
250g strawberries, hulled
pulp of 2 passion fruit
1 cup crushed ice
Process rockmelon and strawberries through
the juicer. Stir in passion fruit pulp. Scoop ice
into 4 glasses, pour over juice, mix well to
combine. Serve immediately.
Tropical blend
Makes 4 cups
2 mangoes, halved, seeded and peeled
3 kiwi fruit, peeled
½ small pineapple, peeled and halved
½ cup fresh mint leaves
1 cup crushed ice
Process mangoes, kiwi fruit, pineapple and
mint through the juicer. Scoop ice into 4
glasses, pour over juice, mix well to com-
bine. Serve immediately.
Tomato, nectarine, passionfruit
and mint icer
Makes 4 cups:
6 tomatoes
2 nectarine
½ cup fresh mint leaves
pulp of 4 passion fruit
1 cup crushed ice
Process tomatoes, nectarine and mint leaves
through the juicer. Stir in passionfruit pulp.
Scoop ice into 4 glasses, pour over juice,
mix well to combine. Serve immediately.
52