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Les Marchés Publics de Montréal

Summer Veggy Smoothie

All recipes |  Drink and cocktails

Summer Veggy Smoothie, Boissons et cocktails
  • Serves two (main dish) or four (starter).
  • Ingredients

    • 1 ripe tomato
    • 1 cucumber, cut into strips
    • 1 red bell pepper
    • 1 clove garlic
    • 1 green onion
    • 1 small hot pepper (optional)
    • 45 ml olive oil
    • 1 pinch roasted ground cumin seeds
    • 60 gr fresh goat/sheep cheese
    • 10 ml pesto
    • Salt and black pepper


    1. Roast and peel the bell pepper: place the whole pepper on the grill or on the barbecue and turn regularly until all sides are blackened. Put the pepper in a plastic bag and seal it, or in a container with a lid. It will steam inside the bag or container, making the pepper easier to peel. When the pepper is cool enough to handle, peel off the skin. Remove the stem and seeds. Cut into thin strips.
    2. Peel the tomato: remove the stem and slice a shallow “X” in the bottom. Drop the tomato into boiling water and remove it after about a minute , when the skin starts to wrinkle. Plunge it into ice water to cool it rapidly, then take it out and peel off the skin.
    3. Cut the tomato into large chunks and put it in the blender, with the remaining ingredients, except the cheese. Blend.
    4. Add salt and pepper, to taste. Serve with some fresh cheese and pesto.

    A recipe from our Chef, Nicole Anne Gagnon.

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