Gazpacho and Mocktail
Nutritionist Joy Bauer is making a refreshing food and beverage combination just in time for summer!

Ingredients for Mojito Mocktail

  • 8 fresh mint leaves
  • ½ pink grapefruit, sectioned, skin and flesh removed
  • 1 tablespoon lime juice
  • ½ cup ice cubes, crushed
  • ½ to ¾ cup or more grapefruit flavored sparkling water

Ingredients for Gazpacho

  • 1 onion, sliced
  • 1 cucumber, sliced
  • 1 green bell pepper, sliced
  • 1 clove garlic
  • 4 cups tomato juice
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon ground red pepper

Ingredients for Flax Pita Triangle (Makes 16 triangles)

  • 1 large egg
  • 1 large egg white
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon kosher salt, or more to sprinkle on top
  • ¾ teaspoon baking powder
  • ⅔ cup ground flaxseeds (flaxseed meal)

Gazpacho and Mocktails - Home & Family

Directions for Mojito Mocktail

1. To the bottom of the glass, add whole mint leaves, grapefruit sections and lime juice.
2. Use a muddler to gently crush ingredients. You’ll need just about four to five turns, or until you start to smell a minty scent.
3. Add the crushed ice and Grapefruit Sparkling Water.
4. Stir and enjoy.

Directions for Gazpacho
1. In a food processor or blender, purée the onion, cucumber, bell pepper, garlic, and 1 cup of the tomato juice.
2. Transfer to a large bowl and add the remaining 3 cups tomato juice, vinegar, olive oil, salt, and red pepper. Prepare the gazpacho a day in advance and refrigerate. Serve chilled.
3. Garnish each serving with a dollop or swirl of sour cream and additional chopped onion, cucumber, and pepper.
4. Serve w/ flax pita triangle.

Directions for Flax Pita Triangle
Prep time: 5 minutes
Total time: 15 minutes

1. Preheat the oven to 400°F. Line 2 baking sheets (or 1 large) with parchment paper.

2. In a large bowl, whisk together the egg, egg white, oil, garlic powder, Italian seasoning, salt, baking powder and 2 tablespoons water. Be sure to mash any small clumps of seasoning or baking soda. Add the flaxseeds and combine until smooth.

3. Add 4 even piles (or 2 piles if you’re making larger pitas) of batter on the baking sheets, and using a spatula, butter knife, or the back of a spoon, spread each pile into 5-inch circles with a little space in between so they do not bake together. Make sure the mixture is spread in an even layer. Sprinkle some optional salt over the tops.

4. Bake for 8 minutes on the lower rack of the oven. Carefully flip the pitas and bake for an additional 4 minutes or until desired crispness (4 minutes will result in softer pitas and 5-plus minutes will be toastier). Allow the pitas to cool slightly and then slice each round into 4 wedges. Serve with hummus or dip of your choice. Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.

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