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Bloody Mary gazpacho
Bloody Mary gazpacho

Bloody Mary gazpacho

Portions 4 - 5
Preparation Time
Cooking Time


30ml (2 tbsp.) olive oil

2 cloves of garlic, chopped

500ml (2 cups) Arctic Gardens Spaghetti Vegetables

1 English cucumber, peeled and diced

250ml (200g) diced tomatoes

3 basil leaves

1 lime, juice

½ lemon, juice

5ml (1 tsp.) sambel oelek

5ml (1 teaspoon) sugar

1 liter (4 cups) tomato juice reduced in salt

Salt & pepper to taste

Suggested toppings

Lemon wedges Celery salt

Celery stalks Olives


1. In a saucepan, heat olive oil over medium heat and lightly fry garlic.

2. Add Arctic Gardens Spaghetti Vegetable Mix and cook over medium-low heat until heated through, about 5 minutes. Let cool.

3. Transfer to a blender, add all remaining ingredients and blend until smooth.

4. Refrigerate for at least 1 hour or until cold.

5. Using the lemon wedge, moisten the rim of the cups or glasses and coat with celery salt.

6. Pour the chilled soup into the cups, add a small stalk of celery, a few olives on a stick and a lemon wedge.

That's it! Enjoy!

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