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• Creamy juices made with healthful yogurt

• Spicy juices to wake up your taste buds

What makes the recipes in this chapter different from others in the vegetable part of this book is that they’re all based on cold soups. And if you choose to pulp them rather than juice them, you can easily serve them as soups.

Most of these juices are enlivened with ingredients to boost the flavor. Some contain various forms of vinegar, while others have some spices added at the end. What you’ll find is that the flavors are complex and perk the palate.

Chilled to Perfection

The temperature of almost all the juices in this book is a matter of personal preference. I prefer fruit juices at room temperature because I think the aroma of fresh fruits is strongest when it’s warm, but I prefer most vegetable juices chilled.

I have formulated the recipes in this chapter with all the ingredients well chilled. So allow yourself some time for that step.

Carrot Gazpacho

4 carrots

4 scallions

4 ripe plum tomatoes

2 celery ribs

½ cucumber

½ red bell pepper

1 lime

Cayenne to taste

2 cucumber slices for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

147 calories

9 calories from fat

1 g fat

0 g saturated fat

5 g protein

35 g carbohydrates

1. Scrub carrots, discard green tops, and cut into 2-inch lengths. Rinse scallions and cut into 2-inch lengths. Rinse and quarter tomatoes. Rinse celery and cucumber, and cut into 2-inch lengths. Rinse bell pepper, discard cap and seeds, and cut into 2-inch pieces. Peel lime.

2. Push carrots, scallions, tomatoes, celery, cucumber, bell pepper, and lime through the juicer, and process until juiced. Pour juice into two glasses, season each glass to taste with cayenne, and stir well.

3. Serve immediately, garnished with cucumber slices if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, trim scallions, core tomatoes, and cut all ingredients into pieces no larger than 1 inch.

Liquid Lingo

Cayenne is not actually a pepper because it doesn’t come from peppercorns. This pungent, spicy powder that originated in French Guyana is made from ground cayenne chili peppers. In supermarkets it’s sometimes just called red pepper.

Gazpacho

4 ripe beefsteak tomatoes

1 cucumber

1 red bell pepper

1 jalapeño chili

½ small red onion

3 garlic cloves

¼ cup firmly packed cilantro sprigs

¼ cup balsamic vinegar

Salt and freshly ground black pepper to

taste

2 cilantro sprigs for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

193 calories

18 calories from fat

2 g fat

0 g saturated fat

6 g protein

43 g carbohydrates

1. Rinse and quarter tomatoes. Rinse cucumber and cut into 2-inch lengths. Discard cap and seeds from bell pepper and jalapeño, and cut into slices. Peel onion. Rinse garlic and cilantro.

2. Push tomatoes, cucumber, red bell pepper, jalapeño, onion, garlic, and cilantro through the juicer, and process until juiced. Pour juice into two glasses, stir ⅛ cup balsamic vinegar into each glass, and season each glass to taste with salt and pepper.

3. Serve immediately, garnished with cilantro sprigs if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core tomatoes, peel garlic, and cut all ingredients into pieces no larger than 1 inch.

Wrong Spin!

Heady and rich-tasting balsamic vinegar is made from Trebbiano grapes and gets its sweetness from long aging. But be careful when purchasing it, because many of the less expensive vinegars contain sulfites that are added to inhibit the growth of bacteria.

Carrot and Spinach Gazpacho

4 ripe beefsteak tomatoes

4 scallions

2 carrots

2 celery ribs

1 cup firmly packed spinach leaves

1 cucumber

2 garlic cloves

¼ cup white wine vinegar

Salt and freshly ground black pepper to taste

2 carrot sticks for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

135 calories